Easy beetroot and sour cream dip

Ever since I moved out of home -and to an extent before that – I’ve loved entertaining. Having people over for good food, wine and laughs, is one of my favourite ways to spend an evening. As it the prep can become a little overwhelming, I’ve found a formula of sorts that works for me.

I do two sit-down courses: main and dessert, but always have something I can call a “wine nibble” to enjoy in the lounge with a welcome drink. It takes the edge of any imminent hunger and is a good way to break the ice with people who don’t yet know each other too well. My most recent wine nibble took the form of this delicious (and, incredibly easy) beetroot dip.

By simply placing four ingredients in a blender, you’re left with a vibrant and impressive start to your meal. A note for South African readers – you need actual, fresh beetroot for this – the kind you buy in the vegetable aisle, in bunches. Simply steam or boil to cook. Please don’t use the pickled kind in boxes that we find at braais.

Ingredients:

600g cooked beetroot, quartered and cooled (approximately one medium-sized bunch)
3/4 cup sour cream
2 cloves garlic
1 tsp fresh thyme leaves
salt to taste

Method:

Place the first four ingredients in a blender and blend until a rough paste is formed. Taste for salt, then blend again until quite smooth. Serve at room temperature with toasted pita bread or crackers for dipping.

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