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Roast Beetroot Dip


500 grams Beetroot cubed into 4-5cm pieces and peeled

4 tablespoons olive oil


2 cloves of Garlic, peeled

500grams Yoghurt


  1. In a bowl place your cubed beetroot, salt and 2 tablespoons olive oil and mix well. 
  2. Place marinated beetroot in a tray and bake 200 degrees for 50 minutes. 
  3. Poke the beetroot with a fork, if its cooked the fork will poke in easily. 
  4. In a blender/thermomix add the beetroot, garlic and remaining olive oil, and blend. 
  5. Once puree'd to the consistency you like add the yoghurt, and salt to taste. Once again blend or mix until combined. 


1 comment

  • How long does this dip keep please? And best way to store?


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