This popular dish is inspired by the Moroccan beetroot salad. Sydney-based Moroccan chef Hassan M’Souli, from Out of Africa restaurant, recommends using fresh baby beetroot to make the dip. Faithful to Moroccan cuisine, the recipe adds carrots and orange juice for a hint of sweetness and body to the dip.
- 1 kg (2 lb) fresh baby beetroot, peeled, cubed (or you can use canned beetroot)
- rock salt
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- 2 medium carrots, peeled, tops cut off
- 1 tsp salt
- 1 tsp ground white pepper
- 250 ml (1 cup) orange juice
- 1 tsp sweet cinnamon powder
- ½ bunch dill, chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Roast the whole baby beets in a medium oven over a bed of rock salt, until soft. (If you are using canned beetroot, there is no need to do this).
Once cooked, remove from the oven and allow to cool. Peel the beets, the skin should come off easily, then chop.
Heat the oil in a large pan. Add the garlic and cook over a medium heat. Add the beetroot and carrots. Stir in the salt and pepper, and cook until it sizzles.
Add in the orange juice, and simmer for 15 minutes.
Add the cinnamon and dill and stir through. Remove from the heat and allow the mixture to cool.
Blend the mixture and pulse until the desired texture is achieved. Serve when cool.