Roasted beetroot dip
SmartPoints® value per serving
Super easy and bursting with colour, this beetroot dip adds a great pop of colour to your entertaining menu.
750 g, fresh, whole
99% fat-free plain yoghurt
¼ cup(s), (60g)
1 tsp, chopped
- Preheat oven to 180°C. Wash beetroots and chop in half (see tip). Add beetroots to a roasting pan and bake for 40 minutes or until tender. Allow to cool, then peel.
- Add beetroot to a food processor and blend until almost smooth. Add yoghurt and blend to combine. Transfer to a serving bowl. Sprinkle with thyme. Serve with vegetable sticks.
TIP: If beetroots are large, cut into quarters. All pieces should be similar in size for even roasting. Save time by using canned beetroot.