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Roasted Beetroot and Yoghurt Dip

What you need:

  • 300g fresh beetroot, scrubbed and quartered
  • olive oil, to drizzle
  • 1 garlic clove
  • 1tsp cumin, ground
  • 1tsp coriander, ground
  • 150g natural yoghurt
  • salt & pepper, to taste
  • Oven, Food processor

How to do it:

  • Turn the oven on at 180 degrees C.
  • Drizzle the beetroot with olive oil and put in the oven for approx 20-30 mins, it will depend on how big the beetroots are. (No need to peel, as it will be easier to peel when they come out of the oven.
  • In the last 10 min or so put the garlic in the oven.
  • Place the cooled peeled beetroot and garlic into the food processor with the remaining
    ingredients and process until a uniform consistency. For a smoother consistency, process a little longer.
  • Season with salt and pepper to taste