Unsurprisingly, the hero of this dip recipe is fresh beetroot at its sweet, earthy, deep-red best. It's roasted then mixed with creamy yoghurt and garlic for a deliciously simple homemade side dish or starter.
- 3 beetroot
- 200 g Greek-style yoghurt
- 1 garlic clove, crushed
- pinch of salt
- olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Parboil the beetroot, then bake them until soft. Peel and cut into quarters. Finely chop in a food processor or blender.
Combine the yoghurt, garlic and salt and mix well. Stir in the beetroot. Scoop into a serving bowl and drizzle with olive oil.