Roasted beetroot dip

Roasted Beet dip

This beet dip is a great addition to crackers, vegetables or as a topping on sourdough. The colour is gorgeous and beets are a great source of folate, an important B vitamin.

Ingredients

3 large beets, peeled and chopped

3 garlic gloves peeled

½ lemon squeezed

½ cup virgin olive oil

½ cup pepitas

1 cup Greek yoghurt

1 tsp cumin

½ tsp coriander seeds

½ tsp paprika

Pinch pink rock salt

Method

Preheat oven to 220C and peel and chop beets. Place on lined tray and rub with olive oil. Cook for 45 mins and then add garlic to tray and continue to cook for another 15 minutes. Remove garlic and beets and when cool add to food processor with all other ingredients and blitz until smooth.