Roast Beetroot and Garlic Dip

Recipe by JustJanS
READY IN: 1hr 50mins
YIELD: 3 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Trim the leaves and stems of beetroot, leaving 2-3 cm stem attached.
  • Wash, place in a baking dish, cover the dish tightly with foil.
  • Bake for 1 hour, then add the garlic, recover and continue to bake for 30 minutes more.
  • Dry toast the spices in a small non-stick frypan over medium heat for 2-3 minutes or until aromatic.
  • Wearing rubber gloves, rub off the beetroot skin.
  • Cut the top of the head of garlic, and squeeze the flesh into a food processor bowl.
  • Add the beetroot, spices, lemon juice and oil.
  • Process until almost smooth.
  • Taste and season with salt and pepper.
  • Serve warm or at room temperature with pitta chips.
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