Roasted Beetroot Dip

This recipe for roasted beetroot dip is incredibly simple. It’s a little time consuming as you need to roast the beets in the oven but once you pop them in you can forget about them and get on with something else.  This dip is wonderfully vibrant and is perfect for a spring time picnic. The colour is incredible! I can definitely see why fresh beetroot is the perfect substitute for recipes that require red artificial food colouring.

Roasted Beetroot Dip

 

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Prep time

5 mins

Cook time

1 hour

Total time

1 hour 5 mins

 

Ingredients

• 1 bunch fresh baby beetroot's, roasted
• ½ cup plain yoghurt
• 1 head garlic, roasted

Directions

1. Preheat oven to 180 degrees celsius or 356 fahrenheit
2. Cut green stems of beetroot leaving about 3cms at the end. Wrap each beetroot loosely in tin foil and roast in oven until tender. This can take up to an hour. Stick a knife in to check they are ready, the knife should pass through the centre with ease
3. Keep garlic cloves in skin and roast in oven. Garlic is ready when you can easily squeeze it out of the skin. They should take around 20 minutes
4. When beetroot's have cooled enough to be able to handle them, peel the skin off and add beetroot along with garlic to the blender and mix well
5. Add half cup of plain yoghurt and mix well
6. Serve with pita chips or vegetable sticks
7. TIP: It is best when served very cold

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