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 EntrÃ©es, Susannah Blake, Traduit aux Ã‰ditions Publistar en 2008
- 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.
It sounds like an interesting blend of flavours (Asian and Greek?). I’ll bet it tastes fabulous!
oh, i simply love the color!
I have never tried these flavors together before! I can’t wait to try!
What a pretty color. This would probably get more people to eat their beets.