Beetroot dip is a thick sauce that can be served with crackers, crispbread, chunks of vegetables, or even meat. In winter, when the choice of vegetables is not as large as we would like, thick beetroot sauce will help diversify the menu and bring a lot of benefits.
It is necessary
- Products:
- 1 large beet or 2 small beets
- 3 cloves of garlic
- narsharab sauce - to taste (about 2-3 tablespoons)
- Fresh dill - 1 small bunch
- Fatty sour cream - 2 tablespoons
- Purple basil - to taste
- Lemon juice - about 2 teaspoons
- Salt, black pepper
- 1 tablespoon olive oil
Instructions
Step 1
Bake in foil or boil beets, cool them. If you boil beets, they will be more watery. The baked beet is more flavorful and the flavor is richer. On the other hand, such beets are drier.
Step 2
Chop the beets into large cubes and chop them in a garlic blender. Add sour cream, sauce, salt, pepper, lemon juice and olive oil and beat well again. If the beets were originally dry, you may need to add a little more sour cream. You can also bring the consistency with vegetable broth. Chop the herbs finely and gently stir into the finished sauce.
Step 3
Put the dip in the refrigerator for a while - this will make the sauce more flavorful.
