Page title and description
Salad dressings & dips
- olive oil
- 1kg beetroot, peeled and chopped
- balsamic vinegar
- pinch dark brown sugar
- 1-2 tsp ground cumin
- 2 tbsp yoghurt or crème fraîche
- knob of butter
- salt and pepper
Prep time: 25 min
Cooking time: 25 min
Step 1Heat the olive oil and butter in a large pan. When the butter is foaming and starts to turn brown, add the beetroot.
Step 2Stir and add a slosh of balsamic vinegar, salt, pepper and a dash of water. Place a tight fitting lid on the pan and let the beetroot steam until tender. Keep checking every 10 minutes or so to make sure the beetroot doesn't burn to the bottom and add a little more water if the pan is boiling dry.
Step 3Add a pinch of brown sugar and salt and pepper to taste. Pureé the beetroot in a food processor or using a stab mix until smooth. Add cumin to taste and more salt and pepper if needed.
Step 4Add the yoghurt or crème fraiche at the very end and stir in well.