Colourful beetroot and fennel dip

Name: Colourful beetroot and fennel dip
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6 servings
Cuisine: Contemporary
Ingredients: 1 tsp fennel seeds, crushed; 1 tbsp olive oil; 3 garlic cloves finely chopped; 300 g beetroot roasted, peeled and chopped; 400 g tinned butter beans drained; 1 lemon halved, juice only; 1 cup yoghurt; sea salt and freshly ground black pepper; fresh lemon thyme to garnish

6 servings Prep: 10 mins, Cooking: 5 mins

Rate this recipe

For colour alone, you must try this!

By Food24 May 04 2015

Print Recipe

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (9)

1 tsp	fennel — seeds, crushed
1 tbsp	olive oil
3	garlic cloves — finely chopped
300 g	beetroot — roasted, peeled and chopped
400 g	tinned butter beans — drained
1	lemon — halved, juice only
1 cup	yoghurt
	sea salt and freshly ground black pepper
	fresh lemon thyme — to garnish

Tap for ingredients

Method:

Heat a medium pan over a medium heat, add fennel seeds and dry-fry for 1 minute. Add olive oil and garlic and sauté for 1 minute. Toss in beetroot and cook for 2 minutes. Remove pan from heat and allow mixture to cool.

Place the beetroot mixture and butter beans in a blender and pulse until smooth. Add lemon juice and yoghurt. Season and blend well to combine.

Place dip mixture in a bowl, drizzle with a little extra olive oil and garnish with lemon thyme leaves. Serve with breadsticks.

Text and image:Fairlady