As we are moving to winter, it’s time we introduced a favourite winter vegetable. What are we loving this December? Beetroot!
With its deep purple-red colour, sweet taste and aroma, it is the perfect ingredient to brighten up our winter lives. You can of course enjoy it raw. Like last week’s cauliflower, or last year’s winter salad.
This time around, we are making something using another favourite ingredients. Oregano essential oil is in store, all the way from a small farm in Nothern Greece. We met the producer a few weeks ago, during our November workshop and got even more excited about this aromatic ingredient.
So this week, we are bringing the two together, in a creamy beetroot dip, topped with oregano oil. Can you think of anything better for this time of the year?
For one large bowl you will need:
8 medium beetroot (approx. 500g cooked)
100g greek yoghurt
3 tbsp red wine vinegar
2 tbsp olive oil
1tbsp grape molasses
salt
To serve:
2 drops oregano oil or dried oregano
4 tbsp olive oil
finely chopped spring onions and fresh thyme
sesame seeds or other nuts
Scrub the beetroot. Wrap each beetroot in tinfoil and bake at 180C until soft inside. As soon as they are cool enough to handle, using your fingers remove the skins. Let them cool. Place beetroot in a food processor (you can cut them in smaller pieces to make your life easier). Add the yogurt, vinegar, olive oil and grape molasses. Blend until smooth. Season with salt.
To serve, mix two drops of oregano oil or oregano with 4 tbsp of olive oil. Smell. Breath. And drizzle over the dip. Sprinkle over some spring onions, fresh thyme and sesame seeds.
