B00CU1W244_EBOK

1 SERVE (100 G) =
1 unit vegetables
Roast beetroot dip
(pictured on previous page)
MAKES 2 CUPS (400 G) PREP 15 mins COOK 1 hour
Vibrant and silky, this dip is extremely
versatile – you can spread it on sandwiches,
serve it with red meat or just eat it with
a spoon. It will keep for up to 3 days in
the fridge.
1 bunch (600 g) large beetroot, trimmed and scrubbed
5 cloves garlic, unpeeled
3 tablespoons reduced-fat Greek-style yoghurt
1–2 teaspoons red wine vinegar
1 tablespoon chopped mint or 2 teaspoons dried mint
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Preheat the oven to 200°C.
Wrap the beetroot and garlic in separate foil
parcels and place on a baking tray. Roast for
40 minutes, then remove the garlic and continue
to roast the beetroot for a further 15–20 minutes
until tender when pierced with a skewer.
When cool enough to handle, peel off the beetroot
skin and roughly chop the flesh. Squeeze the
garlic from their skins and add to the bowl of
a food processor, along with the beetroot.
Process to a rough consistency, then add the
yoghurt, vinegar and mint and season to taste
with salt and pepper. Pulse a few times to