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Beetroot dip

Okay so I have posted before on the possible benefits of beetroot as well as an anecdotal story of this effect. There are no further developments that I wish to share, rather a recipe. And a pretty tasty one too! This beetroot dip is part of something I am including in my Food 4 Weeks eating plan for snacks and as a spread or side.

It can be seen here with a simple tuna salad with some carrot sticks:



  • 4 medium beetroots, skin on
  • 4 cloves garlic, skin on
  • Handful dill
  • 1 cup plain yoghurt
  • olive oil
  • 1 tsp balsamic vinegar
  • 1 tsp honey

Preheat your oven to 200°C.  Trim the beetroot, season and place in a roasting pan together with the garlic cloves and drizzle with olive oil. Cook in the oven for 1 hour or so until the beetroot are tender. Allow to cool before removing the skin and squeezing the garlic from its casing. (I used gloves to avoid staining my precious hands!)

Chop the beetroot roughly and put in a blender along with all the other ingredients and blitz until smooth. Season to taste and adjust the amount of honey and balsamic you use to get a nice balance of sweet and acid without taking away the delicious flavour of the beetroot. If you want it a little creamier add some more yoghurt.

Cover and place in the fridge for a few hours and allow the flavours to develop. You can keep it refrigerated for a 3-4 days too.


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