Roast Beetroot Dip

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Roast Beetroot Dip

 

 

1 bunch beetroot

1 head garlic

olive oil cooking spray

1 cup plain soy yoghurt

8 tsp dill, finely chopped

 

 

1. Preheat oven to 200 C (390 F). Line a baking tray with non-stick

baking paper. Trim beetroot, leaving 1 cm (3/8 " ) stalks attached. Cut

5 mm (1/5 " ) off the top of the head of garlic.

 

2. Place beetroot and garlic onto prepared baking tray. Spray with

oil. Roast for 45 to 50 minutes or until tender when tested with

a skewer. Set aside for 15 minutes to cool.

 

3. Gently peel and discard skin from beetroot. Squeeze garlic flesh

from head.

 

4 Roughly chop beetroot. Place into a food processor with garlic

flesh. Process until smooth. Transfer to a glass bowl. Stir in

yoghurt, dill, and salt and pepper. Cover. Refrigerate for 3 hours to

allow flavours to develop. Transfer to a serving bowl.

Garnish with dill.

 

 

HINT: Wear disposable gloves when peeling beetroot to prevent staining

your hands.

 

 

Serves 6.