Creamy Beet Dip with Herbed Buckwheat Flatbread
Unsurprisingly, the hero of this luscious creamy beet dip is beetroot, but there’s a little something else in that makes it even sweeter and tastier. And above all a very simple buckwheat fladbread with herbs.
Happy 1st December 😀
You guys, I made the best beet dip in the world! A bold statement, I know…
It’s a dip we’ve been making for a while now. The idea was actually my husband’s. He ate a beet and corn spread in a sandwich once, so we thought to make our own version. Yes, there’s corn 🙂 and honey. Ok, you’re thinking it’s sweet, but no… It’s spicy, savory and of course sweet as well.
I’m like obsessed with beetroot lately. How can I not be, because I have like tons of it. My grandpa grows it every year, but can’t really eat all of it, so we get the rest.
I’ve been using it in soooo many ways, some recipes are about to come. Can’t wait to share them with you 🙂
We all know it’s nice to have something awesome to dip into a creamy dip like this, so I made some herbed flatbreads, but since I LOVE buckwheat, I made them with buckwheat flour mixed with all-purpose flour.
It’s actually an awesome recipe for summer too, when there are many many fresh herbs in the garden. Now, we only have rosemary, oregano and thyme, but basil would also be nice. You can pick whatever you like or have at hand. I love recipes like these!
Let’s just dip into it!
CREAMY BEET DIP WITH HERBED BUCKWHEAT FLATBREAD
CREAMY BEET DIP
- 150 g cooked beets cut into chunks
- 115 g cooked corn or tinned corn
- 1/4 cup mayonnaise
- 1 tsp honey
- black pepper
- cayenne pepper
HERBED BUCKWHEAT FLATBREAD
- 1 1/2 cup all-purpose flour
- 1/2 cup buckwheat flour
- 1 cup natural yoghurt
- 1 tsp baking powder
- 1/4 cup chopped herbes rosemary, oregano, thyme, basil or any other
- 3 cloves garlic
- 3/4 tsp salt
- pinch of pepper
Creamy Beet Dip
Place all ingredients in a food processor and mix untill smooth. Add more seasoning if necessary.
Herbed Buckwheat Flatbread
Mix all ingredients by hand or in a food processor until it comes together. The dough should be soft, but not sticky. Add more flour if necessary.
Divide the dough into 6 balls and roll them out to about 2-3 mm thick.
Heat a grill pan until it is very hot. No need for oiling it. Grill each rolled fladbread for about 1-2 minute on each side. You should see g bubbles form. If one big bubble over the entire flatbread forms, press it down to release air.
Serve hot or cold.