Name: Roast beetroot dip
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 500 gram beetroot, peeled, cut into 1 cm pieces; 1 small brown onion, coarsely chopped; 2 clove garlic, peeled; 1 tablespoon vegetable or olive oil, plus 2 tablespoons extra; 2 tablespoon tahini; 1/3 cup sour cream; 2 red capsicums, cut into sticks; 2 large carrots, peeled, cut into sticks; 3 celery sticks, cut into sticks

Roast beetroot dip

Serves 4

Prep

10M

Cook

15M

Total

25M

Skip to Recipe

Ingredients

500 gram beetroot, peeled, cut into 1 cm pieces

1 small brown onion, coarsely chopped

2 clove garlic, peeled

1 tablespoon vegetable or olive oil, plus 2 tablespoons extra

2 tablespoon tahini

1/3 cup sour cream

2 red capsicums, cut into sticks

2 large carrots, peeled, cut into sticks

3 celery sticks, cut into sticks

Method

1.Preheat oven to 220°C/200°C fan forced. Place beetroot, onion and garlic in a roasting pan. Drizzle with oil; toss to coat. Bake 15 minutes or until beetroot is tender. Cool slightly.

2.in a food processor, process beetroot mixture, extra oil and tahini until almost smooth. Add sour cream, pulse until just combined. Serve in small bowls with vegetable sticks.

Prepare dip a day ahead.
Note

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Ingredients

Method

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