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beetroot dip with hazelnuts and goats cheese RECIPES


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BEETROOT DIP WITH HAZELNUTS AND GOATS CHEESE

  • Easy
  • Cooking Time: None
  • Preparation Time: 15min
  • Serves: 6 people
BEETROOT DIP WITH HAZELNUTS AND GOATS CHEESE

Ingredients:

  • 900g KOO Sliced Beetroot, drained and rinsed
  • Salt
  • 2 small garlic cloves, minced
  • 1 tbsp freshly chopped parsley, for garnish
  • Warm bread, for serving
  • ½ tsp smoked paprika
  • 1 small red chilli, seeded and minced
  • 3 tbsp extra-virgin olive oil
  • 1 tsp ground ginger
  • 1 tsp cumin
  • 1 cup plain Greek yogurt
  • ¼ cup roasted skinned hazelnuts, chopped
  • 1½ tbsp honey
  • 2 tbsp goat cheese, crumbled

Kitchen gadgets:

Food processor, Wooden spoon

Method:

  1. In a food processor add the sliced beetroot, garlic, chilli and yogurt and pulse until blended.
  2. Add the olive oil, honey, cumin, ground ginger and smoked paprika and puree.
  3. Season with salt.
  4. Scrape into a wide, shallow bowl.
  5. Scatter the hazelnuts, goat cheese and chopped parsley on top and serve with bread.

Credit/Source:

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