I picked three beetroot, cut the tops and tails off and washed them thoroughly.
I would normally bake the beetroot as it intensifies the flavor but as usual I had not planned to make a dip this morning.
I have a big enough electricity bill with out turning the oven on to roast three Beetroot. I think I will try putting them in foil with a little oil and leaving them on top of the combustion heater next time. It's worth a try will let you know what happens.
For convenience this time, I cooked them in the microwave, I didn't peel them because that would allow a lot of the colour to leach out. I stabbed them all over with a skewer so the skin wouldn't burst ( and as it was it made a colorful mess of my microwave).
They took about 10 minutes until soft when tested with a skewer. To ensure they were cooked all the way through, I covered the plate with foil to keep the heat in, and left them for another 10 minutes.
I then peeled them, chopped them up and left them to cool.
While they were cooling I mixed together
1 tablespoon of olive oil
1 dessert spoon of honey ( I warm this just to make it easier to blend)
Juice of a lemon
1/4 tspn of chilli powder
Level teaspoon of cummin
I then put the chopped Beetroot in my mini food processor and poured the mixture in.
Once it was all smooth I added a tablespoon of cream cheese and a dessertspoon of sour cream.
Processed it again and it was ready to serve.
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