Roast Beetroot And Garlic Dip

1. 1

   Trim the leaves and stems of beetroot, leaving 2-3 cm stem attached.

2. 2

   Wash, place in a baking dish, cover the dish tightly with foil.

3. 3

   Bake for 1 hour, then add the garlic, recover and continue to bake for 30 minutes more.

4. 4

   Dry toast the spices in a small non-stick frypan over medium heat for 2-3 minutes or until aromatic.

5. 5

   Wearing rubber gloves, rub off the beetroot skin.

6. 6

   Cut the top of the head of garlic, and squeeze the flesh into a food processor bowl.

7. 7

   Add the beetroot, spices, lemon juice and oil.

8. 8

   Process until almost smooth.

9. 9

   Taste and season with salt and pepper.

10. 10

    Serve warm or at room temperature with pitta chips.

* Per serving · 4 servings · Values may vary.

No additional tips available.