Beetroot and ginger dip

Beetroot are available throughout the year but this dip is especially great in Winter because it combines beetroot with the warming properties of the spices ginger & cumin.

4 medium beetroot
1 tsp cumin seeds
2 tsp grated fresh ginger
1 tbsp grated palm sugar

Wash beetroot, leave skin on, trim stems.
Cook covered in medium saucepan of salted water for 45min or until tender, drain & cool.
Dry fry cumin seeds in small frying pan until fragrant. Cool and crush seeds using mortar and pestle.
Peel beetroot, chop coarsely, blend or process until smooth.
Add cumin to beetroot with ginger and sugar. Mix well. Serve at room temperature with flatbread or crackers.


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