Beetroot Dip – An Antioxidant-Rich Creamy Condiment
Want to level up your snacks? Try this rustic beetroot dip with phenomenal flavors. A nice kick from the fresh ginger, creaminess from the sesame seeds and coconut, and the health benefits of the anti-inflammatory garlic make it the perfect combination.
Ingredients
- 1 tsp avocado oil/cold-pressed coconut oil
- 4 medium-sized beetroots, peeled and grated
- 150 g A2 yogurt or coconut yogurt, beaten well
- Salt to taste
- The juice of one lime
For the paste:
- ½ tsp mustard seeds
- 1 tsp sesame seeds, toasted
- ½ tsp cumin seeds
- 2 tbsp garlic paste
- 125 g fresh grated coconut
- 1 green chili
- 1 tbsp grated ginger
For tempering:
- 1/2 tbsp coconut oil
- 2 tsp mustard seeds
- A pinch of asafoetida
- A few curry leaves
- 1 dried Kashmiri chili, broken
Instructions
- In a large pan, heat the oil and sauté the beetroot for four to five minutes.
- Meanwhile, make the paste. Blend the mustard, sesame, and cumin seeds. Add the garlic, coconut, ginger, and chili next. Add a little water and blend into a smooth paste.
- Add this to the beetroot and cook on low heat for five minutes. Let it cool.
- Add yogurt, season with salt to taste, and stir in the lime juice.
- Pour into a serving bowl and set aside.
- Heat coconut oil in a small pan. When hot, add mustard seeds. As soon as they start spluttering, add the asafoetida, curry leaves, and chili.
- Pour this tadka over the beetroot dip and serve.
Notes
- A powerhouse of folate, fiber, vitamins, and minerals, beetroot has it all.
- Being rich in betacyanin and nitrates makes the root vegetable heart-friendly.
- Sesame seeds are not only rich in calcium, magnesium, phosphorus, and iron but also contain sesamol which helps reduce oxidative damage caused by free radicals.
Nutrition
Calories: 36kcalCarbohydrates: 1.45gProtein: 1.2gFat: 3.1g
Tried this recipe?Let us know how it was!