Roasted Beetroot, Mint, and Yogurt Dip

April 18, 2022

Beetroot is so fun to cook with, it provides such an intense colour! (...and stains a few things in the process). They are highly nutritious, and easy to work with. This was my first time roasting a whole beetroot, but it worked out perfectly!

This recipe is simple too and doesn't require many ingredients :D

Dietary Requirements:

This recipe can be enjoyed with lactose-free yogurt for those that have a lactose intolerance, it is also perfect for those who are gluten free.
Beetroots belong to the Amaranthaceae family, and therefore this recipe is nightshade free.
And those following a pescatarian, and vegetarian diet can enjoy this healthy snack.

Roasted Beetroot, Mint, and Yogurt Dip

Prep Time: 5 mins

Cooking Time: 45 mins

Serves: 2

An easy dip to bring a boost of colour to your cheese platter

Ingredients

1 beetroot
1/2 a lemon
1 garlic clove
1/2 cup of mint leaves
1/2 cup of greek yogurt (lactose free if required)
1 tsp ground coriander
1 tsp ground cumin
olive oil
salt and pepper

Method

Step 1:
Preheat oven to 200ºC, wrap the beetroot in foil and place in the oven for about 40-50 minutes. Once cooked through (you can test with a skewer), remove from the oven. When it is cool enough to handle, remove the foil and peel the skin off.

Step 2:
Carefully grate the beetroot and spread out on a plate to cool.

Step 3:
Once the beetroot has cooled down to room temperature, combine all the ingredients in a blender, with a dash of olive oil, and a sprinkle of salt and pepper.

Step 4:
Blend until smooth, refrigerate for at least an hour before serving. Enjoy 🙂