Ingredients for Beetroot Dip
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How to Make Beetroot Dip
- Preheat your oven to 400°F (200°C). Wash and thoroughly scrub 2 medium-sized beetroots.
- Wrap each beetroot individually in aluminum foil.
- Roast the beetroots in the preheated oven for 45-55 minutes, or until tender when pierced with a fork.
- Remove from the oven and let cool slightly (about 10 minutes). Once cool enough to handle, peel the beetroots and roughly chop them.
- While the beetroots are still warm, wear food-safe gloves to prevent staining your hands. (Optional: You can also use a food processor to chop the beetroots)
- In a food processor or blender, combine the chopped beetroots, 2 cloves of garlic, 1 cup plain Greek yogurt, 1 teaspoon ground cumin, and the juice of 1/2 a lemon.
- Blend until completely smooth and creamy. Taste and adjust seasonings as needed (add more lemon juice for tanginess, salt to taste).
- Transfer the dip to a serving bowl and chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
86g
Fat
10g
Carbs
9g
