Roasted Beetroot Dip

[~Narelle~]

Name of Recipe: Roasted Beetroot Dip
Number of People: not many cause it's so yummy!
Ingredients:
3 large beetroots peeled and cubed
whole head of garlic, unpeeled but cloves separated
1/2tsp cummin seeds
1/2tsp sea salt
2tsp sugar (opt)
2Tbsp balsamic vinegar
2Tbsp olive oil
100g plain yoghurt
juice 1 lemon
bunch fresh chives (reserve a few for garnish)

Preparation:
Preheat oven to 200deg
place beetroot and garlic in to double layer of foil.  Add cummin seeds, oil, balsamic vinegar, salt and sugar over the top.  Wrap securely and roast in hot oven 25 min

Unwrap, stir and roast another 25min, turning oven down to 160deg.  Cool

Squeeze garlid cloves out of skin in to TM bowl and add beetroot and remaining ingredients.

Blend 10 seconds, speed 8.

Serve with snipped chives.


Photos:

Tips/Hints:

This is really yummy and very good for you.  Using a little less yoghurt would make a nice chunky addition to hamburgers etc instead of sliced beetroot.

I didn't use chives and it was great.

[Shayla]

About how much weight in beetroot would that be? They vary so much in size here from golfball to larger than tennis ball!
This sounds delicious and I would like to try it.
Thanks
Shayla

[Thermomixer]

Love beetroot - thanks.  The roasted garlci and beetroot would be delicious.

Haven't gotten around to trying it - usually can't be bothered to roast it - but I know I should.

[~Narelle~]

Hmm no idea on the weight lol.  I used 4 cause I didn't think they were large.  They were umm a bit bigger than a golf ball.

[Katya]

Haven't gotten around to trying it - usually can't be bothered to roast it - but I know I should.

I always wrap each beetroot up in foil and bake it in the oven for about an hour.   It then peels reasonably easily (although I do wear gloves to avoid pink fingers) and tastes heavenly.   Can be used hot or cold after that.

[JaneeZee]

This recipe is from the Taste of Vegetarian aus cookbook - page 40.

It is simply delicious & a gorgeous colour.  A huge hit whenever I take it anywhere & well worth the fiddling around.  In fact it might be worthwhile baking extra beetroot & garlic & freezing it because once tasted you won't be able to stop eating it!!!

[Brumington]

I made this for a get together using beetroot from the garden and it was a huge hit. It has a beautiful dark pink colour and is particularly nice with carrot and celery sticks. My 2 and 4 year old were fighting over it!  I'd definitely make this again.

[cookie1]

I haven't tried this one, must do so. I love beetroot.

[Wonder]

We have some beetroot growing so I might give this one a go soon.

[wolf77]

csn you freeze this dip?