Beetroot Dip
"An easy and cheap dip. Make sure the beetroots are young and medium sized."
- Ready In:
- 1hr 5mins
- Ingredients:
- 5
- Serves:
-
6-8
ingredients
- 3 beetroots, bulbs
- 1 garlic clove
- 200 g creamy Greek yogurt
- 1 pinch salt
- olive oil, for dressing
directions
- Parboil the beetroot bulbs then bake them until soft.
- Peel and cut into quarters.
- Process in a food processor or blender until finely chopped.
- Grate the garlic into the yoghurt, add salt and mix well.
- Add to the beetroot and stir to combine.
- Dizzle olive oil over top to finish.
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RECIPE SUBMITTED BY
<p>I live on the east coast of Australia. I am a proud descendant of two Aboriginal tribes. <br /><br />I spent my early childhood in Western Queensland and the Northern Territory. My mother was employed as a cook on various cattle and sheep stations. Through my mother I learnt to love and enjoy cooking fresh food. <br /><br />Last September, 2003, I had the pleasure of meeting JenT, Jewelies, their respective DHs and Jewelies? gorgeous daughter who was a treat to meet. One day, I hope I can go to New Zealand to visit JenT?s homeland. <br /><br />I enjoy reading cookbooks for cover to cover. My goal is to cook all the recipes I have collected in my Zaar cookbook.</p>
