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

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.

Makes 1.33

Cook

1H 30M

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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