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 corrinader, ground
150g Natural Coconut Yoghurt (we like to use CoCoMe’s Natural Coconut Yoghurt)
Salt and pepper to taste

METHOD

1. 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.

2. Add the garlic to the baking tray for the last 10 minutes of cooking the beetroot.

3. 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.

4. 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.