How to cook a light beet dip
You will need
- 1 large beet or 2 small beets
- 3 cloves of garlic
- narsharab sauce - to taste (about 2-3 tablespoons)
- Fresh dill - 1 small bunch
- Sour cream - 2 tablespoons
- Purple Basil - to taste
- Lemon juice - about 2 teaspoons
- Salt, black pepper
- 1 tablespoon of olive oil
Bake in foil or boil the beets, cool it. If you boil the beets, it will be more watery. Baked beets are more fragrant, and the taste of such a vegetable is more saturated. On the other hand, such beets are more dry.
Cut the beets into large cubes and chop them in a garlic blender. Add sour cream, sauce, salt, pepper, lemon juice and olive oil, and beat again well. If the beets were originally dry, you may need to add a little more sour cream. Bring the consistency can also be vegetable broth. Finely chop the greens and gently mix it into the prepared sauce.
Put the dip in the fridge for a while - the sauce will become more fragrant.
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