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Beetroot and fennel dip with sour cherries

Velvety beetroot and fennel dip with tangy sour cherries.
Warm, silky, and richly spiced, sweet-sour and gently peppery.
Dollop it on toast or serve with veggies for instant comfort.

side dish ⏱ 165 min 190 kcal / portion 41.0 g carbs / portion (estimated) vegetarian milktree nuts 🔗 Original source

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Beetroot and fennel dip with sour cherries
v3 · rb0e705f985 20260727Z1751 sour cream or greek yoghurt to taste 🔥 preheat the oven to 160°C 🍳 ⏱ 10 min heat a pan, then cook onion, fennel, garlic, bay leaves, and fennel seeds in the olive oil 🌀 stir in beetroot, molasses, dried sour cherries, water, salt, and black pepper 🔥 ⏱ 1 1/2 h cover and bake at 160°C until tender ⏳ cool, then rest to let flavors settle 🍽 serve the beetroot and fennel dip 🌀 stir in sour cream or Greek yoghurt as a dollop 🍽 top with dill or parsley and hazelnuts if using Beetroot Fennel Dip 🥗 100 ml olive oil 180 g onion 200 g fennel 3 pieces garlic 2 pieces bay leaf 1½ tsp fennel seed 750 g beetroot 1½ tbsp cherry or pomegranate molasses 70 g dried sour cherry 1¼ tsp fine sea salt black pepper to taste dill or parsley to taste hazelnut to taste sour cream or greek yoghurt dill or parsley, hazelnut
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Preparation steps

  1. preheat the oven to 160°C
  2. heat a pan, then cook onion, fennel, garlic, bay leaves, and fennel seeds in the olive oil for 10 minutes
  3. stir in beetroot, molasses, dried sour cherries, water, salt, and black pepper
  4. cover and bake for 1 1/2 hours at 160°C until tender
  5. cool, then rest to let flavors settle
  6. serve the beetroot and fennel dip
  7. stir in sour cream or Greek yoghurt as a dollop
  8. top with dill or parsley and hazelnuts if using

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