Our roasted beetroot and yoghurt recipe is bursting with flavour and is full of vitamins and minerals. Plus with the addition of coconut yoghurt it has a delicious creamy texture and is a good source of probiotics.
Looking for a delicious, healthy dip to make? Try out Roasted Beetroot and Yoghurt Dip - it’s simply bursting with flavour!
Full of vitamins and minerals, plus with the addition of coconut yoghurt, it also contains a good source of probiotics.
We like to make this a day or two ahead of time to let the flavours of the beetroot, garlic and herbs come together. Enjoy!
Ingredients
- 300g fresh beetroot, scrubbed and quartered
- Olive oil to drizzle
- 1 garlic clove, peeled
- 1 tsp cumin, ground
- 1 tsp coriander, ground
- 150g Natural Coconut Yoghurt (we like to use CoCoMe’s Natural Coconut Yoghurt)
- Salt and pepper to taste
Method
- Preheat the oven to 180 degrees Celsius. Place the beetroot on a baking tray, drizzle with the olive oil and bake for approximately 20 to 30 minutes or until soft.
- Add the garlic to the baking tray for the last 10 minutes of cooking the beetroot.
- Once cooked, allow the beetroot to cool. Then place it in a food processor with the garlic and the remaining ingredients and process until a uniform consistency.
- Season with salt and pepper and serve with our crackers.
Note - Mette doesn’t peel the beetroot prior to baking it in the oven as it is easier to peel after it has finished cooking and has cooled down.
