Cooking Time
50 minutes
Ingredients (serves 6)
- 1 bunch beetroot
- 1 head garlic
- olive oil cooking spray
- 1 cup low-fat yoghurt
- 2 tablespoons dill, finely chopped
- Extra dill and grissini (see note), to serve
Method
- Preheat oven to 200°C. Line a baking tray with baking paper. Trim beetroot, leaving 1cm stalks attached. Cut 5mm off the top of the head of garlic.
- Place beetroot and garlic onto prepared baking tray. Spray with oil. Roast for 45 to 50 minutes or until tender when tested with a skewer. Set aside for 15 minutes to cool.
- Gently peel and discard skin from beetroot. Squeeze garlic flesh from head.
- Roughly chop beetroot. Place into a food processor with garlic flesh. Process until smooth. Transfer to a glass bowl. Stir in yoghurt, dill, and salt and pepper. Cover. Refrigerate for 3 hours to allow flavours to develop. Transfer to a serving bowl. Garnish with dill. Serve with grissini.
Notes
- Note: Grissini are breadsticks. Look for them in the deli section of your supermarket.
- Hint: Wear disposable gloves when peeling beetroot to prevent staining your hands.
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