Masterchef Roasted Beetroot Dip


This dip is absolutely delicious.

Fresh, zesty and great with either bread,

crackers or as an addition to home made burgers!



3 raw beetroots, trimmed and washed

1/3 cup (or 1 MC) extra virgin olive oil

2 cloves garlic, crushed

280 g (1 cup) Greek-style yoghurt


Preheat oven to 180C.  Place beetroots with 2 tbs oil in a large bowl and toss well to coat. Season with salt and pepper. Wrap each beetroot loosely in foil, then place in a shallow ovenproof dish. Roast for 1 1/2 hours or until tender. Unwrap beetroots and cool to room temperature.

Coarsely grate beetroots and place in a colander to drain off excess liquid. Combine beetroots, remaining 2 tbs oil, garlic and yoghurt in a large bowl, then season. Makes 2 cups.

Thermo variation: After cooling the cooked beetroot, put all ingredients into the TMX bowl and mix on speed 5 for 10 seconds.





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