Roasted beet and avocado dip

IMG_8067

Lately I’ve been going nuts about beets.  It’s probably one of the most amazing vegetables. There are so many things you can do with it, be it sweet or savory. And I just love that color!

There’s more on its health benefits in one of my older post. Anyway, raw, cooked, steamed or oven baked. Everything goes. So here it is, my favorite dip/spread.

_MG_8074

Ingredients:

  • 1 large avocado
  • 2 medium size beets
  • 1.5 tsp coriander seeds
  • 1.5 cumin seeds (Cuminum cyminum)*
  • juice of 1/2 lemon
  • salt
  • some roasted hazelnuts to garnish

Preparation:

  1. Cut beets in quarters, sprinkle with olive oil and bake on low temperature (at 180ºc) until it softens. Cool and peel off the skins.
  2. Finely grind coriander and cumin seeds.
  3. Using a hand blender mix all the ingredients.
  4. Serve with corn tortillas or crackers. You can also use it like this.

 

*more on cumin – carvi – black cumin here.

2 thoughts on “Roasted beet and avocado dip

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s