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Roasted Beetroot Dip Recipe
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This is a regular when I entertain. Grill some yummy turkish bread or ciabatta to scoop up the deliciousness. My girls are drawn to the beautiful vibrant colour and eat it by the bucket load, which is fantastic because it’s really healthy too.
You’ll need:
3 medium fresh beetroot
1 lemon squeezed
1/2 cup greek yoghurt
Salt & pepper
  1. Pre-heat oven to 180C.
  2. Wrap beetroot loosely in foil and bake in the oven for 1.5-2 hrs until tender. Allow to cool.
  3. Gently rub the skins of the beetroot and place them in a food processor and process with the yoghurt and lemon and season to taste with sea salt & pepper.
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One Response to Roasted Beetroot Dip Recipe

  1. Mia says:

    Making this this week too. Our veggie patch is heaving with beetroots. Love the simplicity of this recipe! Might give some of the plain puree to the bubba too.

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