Healthy Beetroot Dip
An original recipe by Not Quite Nigella
-
3 fresh beetroots
-
5 cloves good quality garlic
-
250ml natural Greek style yogurt
-
fresh herbs like dill or mint (optional)
-
crackers to serve
Step 1 - Preheat oven to 200c/400F. Wash beetroot and trim the tops so that 1-2cms remain (about an inch). Place trimmed beetroot on a baking tray along with the garlic still in it's skin and cover with foil and bake for 1 hour until it becomes soft. Cool thoroughly and then place your surgeon's latex gloves on and peel the skin off. Cut into quarters and remove garlic from skin.
Step 2 - Place the beetroot pieces, garlic, yogurt and herbs if using and process until well blended. Scrape down sides once or twice just to make sure it is combined.
Step 3 - Break up croccante and serve with dip.