Quick & Easy

Roasted beetroot & red onion dip

Colourful and delicious roasted beetroot and red onion dip from Australian Women's Weekly.
roasted beetroot & red onion dip
5 Cup



1.Preheat oven to 180°C/350°F. Line an oven tray with baking paper.
2.Place beetroot, garlic, onion and thyme on oven tray. Spray with cooking oil; season. Bake for 1 hour. Remove garlic, onion and thyme from tray. Cover beetroot with foil; bake for a further 45 minutes or until tender. When cool enough to handle, remove and discard skins. Chop beetroot coarsely.
3.Squeeze garlic cloves from bulb. Blend or process beetroot with garlic, onion, thyme, sour cream, nuts and vinegar until smooth. Season to taste.

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