Super easy and bursting with colour, this beetroot dip adds a great pop of colour to your entertaining menu.
- 750 g Beetroot, raw
- 1/4 cup(s) 99% fat-free plain yoghurt, (60g)
- 1 tsp fresh thyme, chopped
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.
- SERVING SUGGESTION: Toasted wholemeal pita bread. Recipe provided by Milkwood Permaculture.