🍽️ Creamy Beetroot Dip with Cumin

Name: Creamy Beetroot Dip with Cumin
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g beetroot; 100 g onions; 0.25 tsp cumin seeds; 2 tbsp white balsamic vinegar; 4 tbsp olive oil; salt; pepper (from the mill); 1 tsp freshly grated horseradish; chives (for garnish)

133 kcal · 30 min · 4 servings

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Ingredients

300 g beetroot
100 g onions
0.25 tsp cumin seeds
2 tbsp white balsamic vinegar
4 tbsp olive oil
salt
pepper (from the mill)
1 tsp freshly grated horseradish
chives (for garnish)

Instructions

1. Rinse the beetroot thoroughly under running water.
2. Fill a pot with plenty of water and add a pinch of salt.
3. Place the beets in the boiling water and cook them for 30 to 40 minutes.
4. Check the cooking time with a fork: The beets are done when they can be easily pierced.
5. Drain the cooking water and let the beets cool down for a short while.
6. Peel the skin off the beets and grate the flesh finely.
7. Peel an onion and cut it into very small cubes.
8. Crush cumin seeds finely in a mortar until they release their aroma.
9. Add the grated beets and the diced onion to a bowl.
10. Stir the crushed cumin, balsamic vinegar, and olive oil into the mixture.
11. Season the dip to your liking with salt and pepper.
12. Fill the dip into small serving bowls and serve it.

Nutrition per serving

kcal: 133
Protein: 2 g · Fett/Fat: 10 g · Carbs: 9 g