Roasted Beetroot Dip
A beautifully coloured dip for all occasions. Make it for your next party, and collect the compliments, especially if you serve it with bright greens
When is a bright, nay hot pink dip not in season? Never...always perfect. This is super simple, roasting the beetroots is the hardest part! Then get your crackers sorted. We have LOADS.
This dip is absolutely delicious. Fresh, zesty and great with either bread, crackers or as an addition to home made burgers! It was out and about way before The Hummus Club ebook, otherwise it may have made an appearance in there. You really do need that book as it has all the crackers we love included in it as well.
In the meantime, get crackered with these suggestions:
EVOO Wholewheat Crackers with Seeds
Chilli and Almond Oat Crackers
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Need
- 3 raw beetroots, trimmed and washed
- 80 Grams Extra Virgin Olive Oil (EVOO) BUY
- 2 cloves garlic
- 280 Grams pot set yoghurt or Greek-style yoghurt Recipe
Do
- 1
Preheat oven to 180ºC.
- 2
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.
- 3
Place all ingredients including cooled roasted beetroots into Thermomix bowl and blend 10 sec/speed 5. Scrape down and repeat if a smoother consistency is desired.
- 4
Serve with crackers, flatbread of choice, drizzled with additional evoo and garnish with fresh herbs if you have some handy.
