Roasted Beet Dip
Ingredients
- 4 lbs beets fresh, whole
- 1/4 cup olive oil extra virgin
- 1/2 tsp salt table, iodized
- 1 tsp black pepper ground
- 3 cloves garlic fresh
- 1 ea serrano chili pepper
- 3/4 tsp cumin seeds
- 3/4 tsp coriander seeds
- 1/3 cup cilantro leaves, fresh
- 1 ea lemon fresh, medium
Servings:
Instructions
- Roughly chop or quarter beets, depending on their size. On baking pan, lightly coat beets with 1/8 cup olive oil, salt, and pepper. Roast for 40 minutes. Chop garlic and chili pepper. Add to beets, along with the cumin and coriander. Roast another 20 minutes or until beets soften. Cool for 10 minutes. In food processor, combine all roasted ingredients and squeeze in lemon juice from lemon. While processer is running, slowly add in the rest of the olive oil. Chop Cilantro. Mix in and serve.
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