Saturday, October 15, 2011

Beetroot Dip

Now that all the beetroot is planted it won’t be long before we’re eating beetroot at every meal!

Here's a recipe for Beetroot Dip.

1 bunch beetroot

2 cloves garlic – or to taste

1 cup low-fat yoghurt

2 tablespoons dill, finely chopped

Extra dill for garnish

Salt and pepper to taste

1. Preheat oven to 200°C. Line a baking tray with baking paper. Trim beetroot, leaving 1cm stalks attached.

2. Place beetroot 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.

4. Roughly chop beetroot. Place into a food processor with garlic. Process until smooth. Transfer to a glass bowl. Stir in yoghurt and dill, then season with salt and pepper.

Cover and refrigerate for 3 hours to allow flavours to develop. Transfer to a serving bowl. Garnish with dill.

For variety, try substituting other favourite herbs: coriander works well, or a herb blend that includes parsley and basil .

1 comment: