Unless you have been under a rock, you should know by now that my new cookbook, (Cooking with Tenina; More great recipes for a Thermomix) is out and about and selling up a storm, given that it is cheaper than my last cookbook, and thanks to Tash, our lovely photographer, very very pretty! People are loving more than the recipes, they are loving the pictures as well and with good reason. They are bright, vibrant and mouth watering. You will be more than happy with over 120 recipes, all with images...yay. But I digress.
SO this recipe is courtesy of our photographer, Tash, who also has her own website and her own delicious recipes...and of course beautiful pictures, so go check her out on all social media. But in the meantime, try this one on for size, perfect timing really, Mother’s Day could use a bright pink dip, don’t you think?
This dip is absolutely delicious. Fresh, zesty and great with either bread, crackers or as an addition to home made burgers! Enjoy.
- 3 raw beetroots, trimmed and washed
- 1 MC extra virgin olive oil
- 2 cloves garlic
- 280 g Greek-style yoghurt
Preheat oven to 180ºC.
Place beetroots with 2 tbsp oil in a large bowl and toss well to coat. Season with salt and pepper. Wrap each beetroot loosely in foil, then place in a shallow ovenproof dish. Roast for 1 1/2 hours or until tender. Unwrap beetroots and cool to room temperature.
Place all ingredients including cooled roasted beetroots into TM bowl and blend 10 sec/speed 5. Scrape down and repeat if a smoother consistency is desired.