Roasted beetroot dip
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 or natural yoghurt, unsweetened
¼ cup(s), (60g)
1 tsp, chopped
- Preheat oven to 180°C. Wash beetroot and chop in half (see tip). Add beetroot to a baking paper-lined roasting tin and bake for 40 minutes or until tender. Allow to cool, then peel.
- Add beetroot to a food processor and process until almost smooth. Add yoghurt and process to combine. Transfer to a serving bowl. Sprinkle with thyme and serve.
TIP: If beetroots are large, cut into quarters. All pieces should be similar in size for even roasting. Save time by using a 500 g packet whole cooked beetroot, available from the fresh produce department in major supermarkets. SERVING SUGGESTION: Grissini bread sticks (contains gluten).