Roast Beetroot Dip
May 27, 2008 Appetizers, Dips, vegetarian
Serves: Many
Prep: 10 min
Cook time: 1hr
Ingredients:
3 medium beets
½ – 1 head of garlic
1 small tub of yogurt
2 tablespoons of dill
1. Preheat an oven to 180 degrees Celsius.
2. Lob the top off the beet, and the head of garlic. (leaving the peel on)
3. Place beets and garlic on to a trey and cook for 45 or so minutes or until soft.
4. Allow to cool.
5. Wearing gloves (so the beets don’t stain) rub of the beetroot skin
6. Squeeze out the garlic from the skins into a bowl.
7. Roughly chop the beetroot and add to the bowl along with the yogurt
8. Blend until roughly smooth.
9. Add dill and stir