Roast beetroot dip recipe



  • 6 small beetroots or 3 medium-large (about 300 g in all)
  • 2 tbsp olive oil
  • 1 garlic clove, finely chopped
  • 1 tsp cumin
  • 2 tbsp Greek yoghurt
  • squeeze of lemon juice
  • sea salt and black pepper
How to Make It
  1. Preheat the oven to 180°C/160°C Fan/Gas 4. Wash the beetroots and dry them with kitchen towel. Rub the beetroot with a tablespoon of the oil, place them in a roasting tin and sprinkle with sea salt.
  2. Cover the tin with foil and roast the beetroots in the oven for 45–60 minutes, depending on their size. The beetroots are done when the tip of a knife pierces through to the centre very easily.
  3. Remove the beetroots from the oven and when they’re cool enough to handle, rub off the skins. Chop the beetroots roughly, then put them in a blender with another tablespoon of olive oil, the garlic, cumin and Greek yoghurt and blitz until smooth. Taste and season with black pepper and salt if necessary and add a squeeze of lemon juice.

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