I have never really been a big fan of beetroot dip before now. I have tried some bought beetroot dip years ago but I didn’t really like it. Perhaps it was just the brand or maybe beetroot dip just tastes better when it is freshly made.
Now that I have my own fresh beetroot in the garden I thought that I would have a try at making some of my own beetroot dip. I found this recipe over at Not Quite Nigella and I have modified it just slightly. The original recipe looked very easy and better still it only required 3 ingredients; beetroot, garlic, and Greek yoghurt. I already have my own beetroot and garlic so all I needed was the Greek yoghurt! Technically this recipe has four ingredients but you can omit the olive oil when roasting your garlic if you prefer.
I found this recipe very easy; once you have roasted the beetroot and garlic all you have to do is blitz everything up in the food processor. It is also quite healthy because the main source of fat is the Greek yoghurt. You probably could use low fat yoghurt but I used full fat.
While his beetroot dip can be served immediately I found that it was best if it is made a few hours in advance to allow the flavour to develop. If you can make it the day before you need it even better!
If you have not tried roasting your own garlic before check out my post on How to Roast Garlic for more information.
Another great dip recipe to try: Sour Cream and Chive Dip
- 3 medium sized raw beetroot
- 5 – 6 cloves of garlic
- 250g of Greek yoghurt
- 1 teaspoon of Olive oil (optional for roasting the garlic)
- 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.