Monday, January 31, 2011

Beetroot Dip

The availability of a very good food processor in combination with leftover food from parties can (can!) result in very tasty stuff. Exactly this happened to Manuel's flatmate Maria, who thus created a gorgeous spread (or dip, or even puree) from beetroots.

Preparation time: If you have boiled potatoes, 10 minutes.
Suggested music: As we initially thought that this was a russian recipe, something from this land with the beautiful language: Vladimir Vissotski

  • 500 g beetroot (boiled; we buy them usually already boiled)
  • 300 g potatoes (boiled)
  • half a handful walnuts
  • 1 small onion
  • 2-3 cloves garlic
  • salt & pepper
  • some fresh parsley, chopped, and/or whatever herbs and spices you like

What to do:
  1. Place beetroots, potatoes, walnuts, onion, and garlic in a bowl and puree using a hand-held blender.
  2. Add salt and pepper to taste. Stir in parsley.

1 comment:

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