Beetroot & Yoghurt Dip Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Wrap the beetroot in aluminum foil and roast in the oven for 45-60 minutes, or until tender.
• STEP 3.Once the beetroot is cool enough to handle, peel off the skin and chop into small pieces.
• STEP 4.In a blender or food processor, combine the roasted beetroot, Greek yoghurt, garlic, lemon juice, salt, and pepper.
• STEP 5.Blend until smooth and creamy.
• STEP 6.Transfer the dip to a serving bowl and garnish with fresh herbs, if desired.
• STEP 7.Serve the beetroot & yoghurt dip with pita bread, crackers, or fresh vegetables.
• STEP 8.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• To save time, you can use pre-cooked beetroot instead of roasting it yourself.
• For a spicier dip, add a pinch of cayenne pepper or a dash of hot sauce.
• You can adjust the consistency of the dip by adding more or less Greek yoghurt.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Serve the dip chilled or at room temperature.
• Garnish with fresh herbs, such as parsley or dill, for added flavor and presentation.