Beetroot Dip in Pineapple juice.


Unsurprisingly, the hero of this dip recipe is fresh beetroot at its sweet, earthy, deep-red best. It's cooked then mixed with creamy yoghurt and garlic for a deliciously simple homemade side dish or starter.


  1. Beetroot :-------------- 3 medium (cooked for 10 mins in water)
  2. Garlic:------------------ 5 (peeled and grated cloves)
  3. Ginger:------------------ 1tsp (grated)
  4. Cumin powder:--------- 2 tsp (freshly made)
  5. Mustard seeds:--------- 2tsp.
  6. Asafoetida (hing):------ 1/2 tsp.
  7. Hung curd:-------------- 3tbsp.
  8. Lemon juice:------------ 1tsp.
  9. Granulated sugar:------- 2tsp.
  10. Olive oil:---------------- 2tsp.
  11. Pineapple juice:--------- 4tsp.
  12. Chilli powder:----------- 1tsp.
  13. Coriander for garnish.
  14. Salt to taste.


  1. Cook the beetroot's in water, after 10 mins remove them and put them in ice water.
  2. Keep aside for 5mins, meanwhile in a big bowl add hung curd.
  3. Whisk it till it get you a creamy texture.
  4. Then add pineapple juice,sugar,cumin powder,chilli powder, grated garlic and ginger mix it nicely.
  5. Then remove the beetroot's from ice water and blend till it become smooth.
  6. Pour the beetroot in a curd bowl mix it.
  7. Put the small kadai/wok on a low flame add 1tsp of oil 
  8. As it get slightly hot add mustard seeds and asafoetida put down from flame.
  9. Put the oil in beetroot mix, add salt 
  10. Last add oil and lemon juice mix and garnish with coriander leaves.
  11. I love this dip with any veg, non-veg starter, also veggies like carrots, cucumber etc...

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