Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

An easy and cheap dip. Make sure the beetroots are young and medium sized.

Ingredients Nutrition


  1. Parboil the beetroot bulbs then bake them until soft.
  2. Peel and cut into quarters.
  3. Process in a food processor or blender until finely chopped.
  4. Grate the garlic into the yoghurt, add salt and mix well.
  5. Add to the beetroot and stir to combine.
  6. Dizzle olive oil over top to finish.

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