December 10th, 2012

Lacklustre beetroot dip

I made beetroot dip using fresh beetroot for the first time (instead of canned sweet beets). I roasted the beetroots til they were soft enough (about an hour) then blended them up with tahini, lemon juice, salt/pepper & cumin. But it tastes super uninteresting! Am vaguely heartbroken, having gotten into beetroot dip in a big way using canned beetroot. So strange that fresh ones would be less exciting. I am pretty new to beetroots, so is there something I'm missing here? I ended up actually adding maple syrup to the dip in a bid for that lovely sweet aftertaste, but it's still pretty boring... ideas?