In my last post I got quite a few of requests for the Beet and Ginger Dip recipe which is served with the shrimp. Since my cousin had prepared it I sent off a little email and got it this weekend. Thank you Patrick and Marie-Eve.

Beet and Ginger Dip

With its attractive pink color and spicy flavor, this dip will surely stimulate your taste buds and wet the appetite.

Recipe source: 500 Entrées, Susannah Blake, Traduit aux Éditions Publistar en 2008

Beet and Apple Salad

• 250 g (9oz) of beets, cooked and cut up in chunks
• 1 garlic clove, crushed
• 2 tsp ground coriander seeds
• 1/2 tsp ginger, fresh or powder
• Salt and pepper to taste
• 3/4 cup Greek style yogurt (or Baltic)
• 2 tsp chopped chives

Mix with a blender beets with garlic, coriander and ginger until you get a smooth puree. Add salt and pepper. Mix again a few seconds.
Stir in yogurt. Correct the seasoning if necessary. Transfer the dip into a bowl and serve sprinkled with chives.