Roasted Beetroot Dip

How to make a Roasted Beetroot Dip.

Ingredients: Makes 2 Cups

  • 2 large beetroots
  • 4 tbsp greek yoghurt
  • 1 tbsp olive oil
  • 1 tsp dried garlic
  • 1 tsp cracked black pepper
  • pinch of salt
  • 1/2 cup roughly chopped parsley
  • 2 tsp lemon juice


  1. Pre-heat the oven to 180ºC/350ºF/Gas 4.
  2. Cut the beetroot into thick slices.
  3. Place on a baking tray and cover with tin foil.
  4. Roast your beetroot for about 30 minutes.
  5. When ready take them out of the oven and leave to cool off.
  6. This can be also done a few days in advance.
  7. Remove the skin and cut into pieces.
  8. Add to your food processor or into a jug to process with a stick mixer.
  9. Then add all the other ingredients except the parsley.
  10. Pulse until it starts to go smooth.
  11. Don’t over process or it will lose all of its texture.
  12. Stir through your parsley and then season with salt and pepper.
  13. Serve with crackers or raw vegetables.
  14. Enjoy!
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