I love it! In fact, when I was a little girl, one of my favourite sandwiches was a beetroot sandwich and my grandmother always had beetroot on hand for when I would come a stay with her! True story!
I grew up with a Dad who grew much of our own produce and now as a ‘grown up’ I’ve followed in his footsteps and do the same for my family. Currently in my garden I have an abundance of beautiful beetroots. I grow different varieties, even golden in colour, but the deep blood red varieties are my favourite.
I picked a big bunch of beetroot over the weekend and made a jar of my delish roasted beetroot dip and honestly, I just love it and hope you do too.
Just like many of my recipes, they are simple to make, as my philosophy on food is to be;
SIMPLE, QUICK, DELISH & NUTRISH!
This dip is great on any platter, served alongside with some crackers, sourdough or GF bread. cheeses and vegetable sticks.
It is also a great accompaniment to roast lamb, grilled chicken, fish or some grilled haloumi, along with using it as a great base for a yummy nourish bowl.
So many options!
Beetroot can be;
eaten raw or cooked
grated, boiled or roasted
a great source of fiber
high in Vitamin C, iron, folate, magnesium and antioxidants
is known to be great for the blood, detoxifying and immune boosting
Roasted Beetroot Dip
This super tasty and super healthy dip will be great on any entertainers table, whether its a casual BBQ, a dinner party or the festive table.
1/4 tsp* optional* fresh or dried chilli if you like a little bite!
250 mlgreek natural YoghurtOr Coconut Yogurt if dairy free or vegan
salt & pepper to season.
Additional extras;you could also crumbled a little feta and/or roasted pine nuts or pumpkin seeds on top. you could also sprinkle some freshly chopped parsley or coriander for some extra variation.
Preheat your oven to 180 C.
Cut your beetroot into quarters and place into a baking tray. Add your garlic cloves to the same tray and drizzle with 1 tbsp. of olive oil, toss till well coated and place in hot oven for 20-30 minutes, till beetroot is cooked through.
Remove cooked beetroot/garlic from the oven and let cool.
Place cooled beetroot, garlic and spices , (add your chili, if you wish to use) into a food processor.
Add your lemon juice, remaining olive oil and yoghurt, season with salt and pepper, then blitz till smooth and well pureed.
*This is great on any platter, served alongside with some crackers, sourdough or GF bread. cheeses and vegetable sticks.
It is also a great accompaniment to roast lamb, grilled chicken or fish or some grilled haloumi.
**You can store it in a air tight jar or container in the fridge with a little olive oil drizzled on top of dip before you seal it, for up to 10 days in your fridge.
-crumbled a little feta and/or roasted pine nuts or pumpkin seeds on top.
-you could also sprinkle some freshly chopped parsley or coriander for some extra variation.