Beetroot and edamame dip
The beetroot and edamame dip was the first dip recipe and third blog post overall I ever uploaded. I hadn’t made it in a while and with the opportunity of Lent and a need to update the photos I thought I’d retest it. My pronunciation of these protein packed soya beans is shocking but according to Google edamame is pronounced like eh-duh-maa-mei.
The ingredients needed
I love creating dips with fresh ingredients that I get from the fresh produce grocer but also with items that I already have at home. It allows me to create something unique and healthy. I usually have frozen packets of edamame beans just like I do peas and corn. I often add the beans in salads or I drizzle just a bit of extra virgin olive oil and vinegar to create a side dish. I’ve only made the beetroot and edamame dip using fresh beetroot but I can’t see why you couldn’t use tinned beetroot also, if you are pressed for time.
How to cook beetroot leaves
In the image above I included the beetroot leaves to point out that although they are not added into the dip itself, you should never discard them. You can make a nutritious and quick side dish with them instead. Chop the leaves and stem in large pieces and wash very well as there tends to be a lot of soil hidden. Sautee them using a little bit of extra virgin olive oil for 2-3min then add some lemon juice, smashed garlic clove, sumac and seasoning. Cover the pan and let it cook for a further 3min. If you wish for the stem to be softer then add a small amount of water and let it cook for a bit longer. Serve the dish warm or cold.
The assembly process
For the beetroot and edamame dip, the only ingredient that needs a long cooking time is the beetroot. Once that is done then all you have to do is blitz all the necessary ingredients together. I prefer this dip not to be very smooth but instead have some texture to it. It is best not to eat it straight away but place it in the fridge for a couple of hours or overnight, just so that the flavours develop. You can then make any seasoning adjustments and serve it cold with some fresh vegetables, crackers or bread.
For more dip creations, traditional and non, check out this link!
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- 2 medium beetroots, 400g
- 100 g frozen edamame beans, just over ½ cup, cooked as per package instructions
- 3 tsp wholegrain mustard
- 1 tbs olive oil
- 1 tbs red wine vinegar
- ¼ tsp salt
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Preheat the oven to 180°C fan forced. Score the beetroot with a fork or a knife. Wrap the beetroots in foil and place them on a tray lined with baking paper. The beetroot produces juices that may leak from the foil, so lining the tray with baking paper reduces the washing time.
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Put the tray in the oven for about 50-60min or until the beetroots soften. Let the beetroots stand in the foil for 10min and then once it is cool enough to handle peel, quarter them.
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Add the beetroots in the food processor with the rest of the ingredients. Blitz to the desired consistency, I like to keep this one a bit chunky.
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Place the dip in the fridge and let the flavours develop for a couple of hours or even overnight. Serve cold with some fresh vegetables, crackers or bread.
