Red Beetroot and Green Oregano Essential Oil

I think as we are moving into winter, it’s time you got introduced to our favourite winter vegetable. For this year at least. What do we love 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.

But this time around, we are making something using another of our 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 yogurt
3 tbsp sweet vinegar
2 tbsp olive oil
1tbsp grape molasses
salt

To serve:

2 drops oregano oil
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 with 4 tbsp of oil. Smell. Breath. And drizzle over the dip. Sprinkle over some spring onions, fresh thyme and sesame seeds.

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