Quick & Easy

Beetroot and yoghurt dip

Beetroot might be a love it or hate it kind of vegetable, but this creamy beetroot and yoghurt dip is sure to appeal to all. A great addition to a party table.
Beetroot and yogurt dip
1H 30M



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.


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