Food & Wine
Roast beetroot dip
If you’re sick of your regular dips and after something a little bit different, this recipe provides a delicious alternative. This is easy to make and very tasty.
We recommend serving this dip with grissini breadsticks.
Ingredients:
- 1 bunch beetroot
- 1 head garlic
- Olive oil cooking spray
- 1 cup low-fat yoghurt
- 2 tablespoons dill, finely chopped
Method:
- To begin, line a baking tray with baking paper and preheat your over to 200°C.
- Trim the beetroot, leaving 1cm of the stalks attached.
- Cut a tiny bit off the top of the head of garlic, roughly 5mm.
- Place beetroot and your garlic onto the prepared baking tray and spray with oil.
- Roast for 45 minutes or until tender. Test with a skewer.
- Set aside to cool for 15 minutes.
- Gently peel and discard skin from beetroot and squeeze garlic flesh from the head.
- Chop the beetroot, roughly, then place into a food processor with the garlic flesh.
- Process until smooth, then transfer to a glass bowl.
- Stir in the yogurt, dill, some salt and pepper, then cover.
- Refrigerator for a few hours, then transfer to a serving bowl.
- If you have any additional dill leftover, use to garnish.
Related links:
Creamy spinach and artichoke dip