Name: Beetroot and yoghurt dip
Cook time: 90 min
Total time: 90 min
Yield: 6
Ingredients: 500 gram beetroot; 1/2 cup (140g) yoghurt; 1 clove garlic, crushed; 2 tablespoon lemon juice; 2 tablespoon coarsely chopped fresh mint

Ingredients

500 gram beetroot

1/2 cup (140g) yoghurt

1 clove garlic, crushed

2 tablespoon lemon juice

2 tablespoon coarsely chopped fresh mint

Method

1.Preheat oven to 200°C (400°F). Oil oven tray, line with baking paper.

2.Wash beetroot well; discard leaves. Place unpeeled beetroot on oven tray. Roast for about 1 hour or until tender. When beetroot are cool enough to handle, peel and chop coarsely; cool.

3.Process beetroot. Add remaining ingredients; process until smooth.

Use disposable gloves when handling beetroot to prevent your hands becoming stained. Torn pieces of heated pita bread.
Note

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Ingredients

Method

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