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Photo of Roasted beetroot dip by WW

Roasted beetroot dip

0
Points®
Total Time
45 min
Prep
5 min
Cook
40 min
Serves
18
Difficulty
Easy
Super easy and bursting with colour, this beetroot dip adds a great pop of colour to your entertaining menu.

Ingredients

Beetroot

750 g, fresh, whole

99% fat-free, plain or natural yoghurt, unsweetened

¼ cup(s), (60g)

Fresh thyme

1 tsp, chopped

Instructions

  1. 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.
  2. 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.

Notes

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).

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