Beetroot Dip

• Vegetarian
• Gluten free

• Produce

  • 3 Beetroot, medium sized raw
  • 5 cloves Garlic

• Oils & Vinegars

  • 1 tsp Olive oil

• Dairy

  • 250 g Greek yoghurt

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Description

Ingredients

• 3 medium sized raw beetroot
• 5 – 6 cloves of garlic
• 250g of Greek yoghurt
• 1 teaspoon of Olive oil (optional for roasting the garlic)

Directions

• Preheat oven to 200 °C (400 °F).
• Wash the beetroot and trim the stems so that they are about 1 inch long (2.5 cm) and then wrap them together in foil.
• Trim off the tops of the garlic cloves and place them on a separate piece of foil.
• Drizzle the garlic with the olive oil (if using) and then wrap the garlic up in the foil making a small parcel.
• Place the foil wrapped beetroot and garlic onto a baking tray and place in preheated oven.
• Allow the garlic to roast for about 45 minutes or until it is tender and then remove it from the oven.
• Continue roasting the beetroot for a further 15 to 20 minutes or until the beetroot is soft when tested with a skewer.
• Allow the beetroot and the garlic to cool completely (I put mine in the fridge for a couple of hours while I was busy with other things).
• Trim off the stem end of the beetroot and then using paper towel to hold it, peel off the skin (you can use gloves if you want).
• Roughly chop the beetroot into quarters and place into a food processor fitted with an ‘s’ blade.
• Squeeze the roasted garlic from its outer layer and also add to the food processor.
• Add 250g of Greek yoghurt and blend until well combined, stopping a couple of times to scrape down the sides.
• For best flavour place in the refrigerator to chill for several hours (or overnight) before serving with crackers, crusty bread, or vegetable sticks.