Roasted beetroot dip

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Total Time:
45min
Prep:
5min
Cook:
40min
Serves:
18
Difficulty:
Easy
Ingredients
  • 750 g Beetroot, raw
  • 1/4 cup(s) 99% fat-free plain yoghurt, (60g)
  • 1 tsp fresh thyme, chopped
Instructions

Wash beetroots and chop in half.

Roast in the oven at 180°C for 40 minutes or until cooked through.

Allow to cool, then peel beetroot.

Blend until smooth, then add yoghurt. Serve sprinkled with thyme.

Notes
SERVING SUGGESTION: Toasted wholemeal pita bread. Recipe provided by Milkwood Permaculture.

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