Fat-Free Creamy Beetroot And Thyme Dip

1. 1

   Pre-heat your oven to 180C (fan). Place the beetroot (whole) and garlic cloves in an oven dish and drizzle a little olive oil to coat. Seal the dish with tin foil and place in the oven until the beetroot is soft and can be pierced to the centre with a knife.

2. 2

   Tip - Be sure to put the beetroot in whole. If you chop them up their juices will bleed during cooking

3. 3

   Tip - Take the garlic cloves out as soon as they're soft - they'll be done some time before the beetroot. If you leave them in too long, they'll go hard and brown.

4. 4

   Remove from the oven and allow to cool. When they're cool enough to handle, peel off the skins - there's no need for a peeler as they'll come away in your fingers.

5. 5

   Quarter the beetroots and squeeze out the garlic from their skins.

6. 6

   Put them in a food processor along with the quark and the leaves from a good few sprigs of thyme. Season with salt and pepper and wazz. Be sure to taste the dip and season further as you wish - you may want more thyme or more seasoning.

7. 7

   Spoon into a serving bowl and top with a few more thyme leaves.

* Per serving · 4 servings · Values may vary.