Beet and Cucumber Cups
Ingredients
- 2 English Cucumbers
- 1 Large Beetroot (steamed)
- 1 Cup Cauliflower florets (steamed)
- 2 sprigs of fresh Dill
- Juice from 1 Lemon
- 1/4 Cup Olive Oil
- Water
- Salt and Pepper
Instructions
Wash and cut the two cucumbers into 1/2" thick disks. Using a melon baller, scoop out the seeds of each disk ALMOST all the way to the bottom. This will create a little cup that will be filled with the beet dip.
In a food processor, blintz the rest of the ingredients until smooth. Slowly add water to reach your desired texture.
Spoon the beet dip into the cucumber cups and top with a little dill.
© Nimai\'s Cookbook