Ingredients
- 400 g beet
- 150 g greek yoghurt (or vegan yoghurt, for plant based alternative)
- 1 clove of garlic
- 2 tbs lemon juice
- 2 tbs olive oil
- 1/2 ts cumin seeds
- 2 tbs flat leaf parsley, chopped
- 2 tbs walnuts, chopped
- salt, pepper
Preparation
1. Wash, peel and dice the beetroot (preferably using gloves) and place in the Softiera insert.
2. Pour approx. 120 ml of water into the pot and place the Softiera insert inside. Place the Secuquick softline on pot and close it.
3. Heat the pot on highest setting up to the soft window, switch to a low level, and cook for approx. 5 minutes in the soft area.
4. At the end of the cooking time, depressurise the pot and remove the Secuquick.
5. Allow the beetroot to cool, finely puree with all the ingredients up to and including the cumin powder in a powerful blender or cutter.
6. Season with salt and pepper. Serve the dip in small bowls and sprinkle with parsley and walnuts.
This recipe has been tested and approved by AMC.
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