Description
With only 3 ingredients, which include roasted beetroot and garlic, this tasty beetroot dip is the perfect appetizer for a party or summer BBQ!
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)
Instructions
- 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.
Notes
* Preparation time includes some time for chilling before serving.
Nutrition
- Serving Size: 64g
- Calories: 39
- Sugar: 3g
- Sodium: 36mg
- Fat: 0.8g
- Saturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 2mg
