When nutritious beetroot is bountiful in your garden…. get roasting!
The beetroot in my vegetable garden is ready for harvest. It’s been slowly growing away without much care on my behalf. Beetroot isn’t just fabulous in hamburgers – its sweet, earthy taste is also great in tarts and salads. It can be eaten raw, but I prefer to roast it and let all those delicious sugars caramelise.
I had some roasted beetroots left over from dinner the night before, so I decided to use them in a quick and nutritious dip. The colour is so vibrant, you just know it must be good for you! Perfect to share with friends.
Roasted Beetroot Dip Recipe
- 3 Medium Beetroots, roasted and peeled
- 1/2 cup plain Yoghurt
- 1 garlic clove, crushed
- 1 Tbsp fresh lemon juice
- 1 Tbsp Olive oil
- 1/2 tsp Cumin powder
- Salt and pepper to taste
3 steps to making this roasted beetroot dip recipe
- To roast beetroot: Wrap a clean, unpeeled beetroot in foil and roast for 45mins in a 200 degree oven. Remove from oven and cool. Wearing latex gloves to avoid staining on your hands, peel the skin from beetroot with a knife.
- Puree beetroot in food processor until smooth. Add all other ingredients and blend until combined (don’t forget to scrape down the sides to ensure smoothness).
- Serve with lavosh