Beetroot Dip

Beetroot Dip
 
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This recipe was uploaded
by nadineroberts

 
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Ingredients

Ingredients
Method
 
  • 3 large beetroots peeled and cubed
  • whole head of garlic, unpeeled but cloves separated
  • ½ tsp cumin seeds
  • ½ tsp sea salt
  • 2 tbsp balsamic vinegar
  • 2tbsp olive oil
  • 100g plain yoghurt
  • juice 1 lemon
• Preheat oven to 200˚ C
• Place beetroot and garlic on a baking tray. Sprinkle the cumin seeds, oil, balsamic vinegar, and salt over the top.
• Wrap securely and roast in oven 25 min
• Stir and roast another 25min, turning oven down to 160˚ C.
• Once the beetroot and garlic have cooled down, squeeze garlic cloves out of skin into a bowl and add beetroot and remaining ingredients.
• Combine all ingredients in food processor and whir until you achieve a smooth, creamy consistency.

Beetroot Dip

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This recipe was uploaded by nadineroberts

 
 
I'm in love with this dip! It's a healthy, flavoursome dip, and it looks beautiful! There are endless ways you can use this dip; spread over fresh bread, tossed through pasta or a potato salad, as a salad dressing (thin it out with a bit of water), or simply with some warm pita bread.

Method


• Preheat oven to 200˚ C
• Place beetroot and garlic on a baking tray. Sprinkle the cumin seeds, oil, balsamic vinegar, and salt over the top.
• Wrap securely and roast in oven 25 min
• Stir and roast another 25min, turning oven down to 160˚ C.
• Once the beetroot and garlic have cooled down, squeeze garlic cloves out of skin into a bowl and add beetroot and remaining ingredients.
• Combine all ingredients in food processor and whir until you achieve a smooth, creamy consistency.
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