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.