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Easy Roasted Beetroot With Yoghurt And Thyme Dip

Looking for a delicious and healthy appetizer? Look no further than this easy roasted beetroot with yoghurt and thyme dip! Beets are packed full of antioxidants and vitamins, making them the perfect choice for a nutritious snack. And the best part? This recipe is incredibly easy to make – all you need is some beets, greek yoghurt, and thyme.

roasted beetroot dip

How long do I roast beetroot?

Roasted beetroot is a tasty and healthy addition to any meal. The beetroot wedges I roasted took about 40 minutes.

First, preheat your oven to 180 c fan oven or 200 c. Next, peel your beetroot and cut it into wedges. Add them to a large enough baking tray, then drizzle olive oil over the wedges and sprinkle on some salt and scatter some thyme. Finally, roast the beetroot for 30-40 minutes, or until it is tender. When it is finished, you can enjoy your roasted beetroot as a side dish or use it to make a delicious roasted beetroot dip. No matter how you enjoy it, roasted beetroot is sure to be a hit!

raw beetroot cut into wedges for roasting uk

What to serve with roasted beetroot dip?

There are many options when it comes to what to serve with roasted beetroot dip. Crudités, bread, crackers, and pita chips all make excellent choices. If you want something a little heartier, try serving the dip with grilled chicken or fish. And of course, no matter what you serve it with, don’t forget the wine!

Ingredients

  • 500 g Beetroot (Peeled and cut into wedges)
  • 1 tbsp Olive Oil
  • 1 tbsp Thyme
  • 8 tbsp Natural Yoghurt
  • Salt and Pepper

How to make roasted beetroot with greek yoghurt and thyme

  • Preheat the oven to 180°c fan/ 200°C/Gas 6.
  • On a large baking tray, toss the beetroot with the oil and thyme and season with salt and pepper.
  • Roast for 40 minutes or until tender. Set aside to cool a little.
  • In a food processor, whizz the beetroot and yoghurt until smooth. Serve with celery sticks or carrots.
vegan roasted beetroot with thyme and yoghurt dip

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roasted beetroot dip

Easy Roasted Beetroot With Yoghurt And Thyme Dip

Rachel
A creamy, colourful and healthy roasted beetroot and yoghurt dip.
No ratings yet – be the first to rate and comment on this recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Side Dish
Cuisine British
Servings 4
Calories 111 kcal

Ingredients
  

  • 500 g Beetroot (Peeled and cut into wedges)
  • 1 tbsp Olive Oil
  • 1 tbsp Thyme
  • 8 tbsp Natural Yoghurt
  • Salt and Pepper

Instructions
 

  • Preheat the oven to 180°c fan/ 200°C/Gas 6.
  • On a large baking tray toss the beetroot with the oil and thyme and season with salt and pepper.
  • Roast for 40 minutes or until tender. Set aside to cool a little.
  • In a food processor whizz the beetroot and yoghurt until smooth. Serve with celery sticks or carrots.
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Nutrition

Calories: 111kcalCarbohydrates: 14gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 5mgSodium: 116mgPotassium: 479mgFiber: 4gSugar: 10gVitamin A: 164IUVitamin C: 9mgCalcium: 76mgIron: 1mg
Keyword fresh thyme, raw beetroot
Tried this recipe?Let us know how it was! or tag @rachelsrecipepantry on Instagram and hashtag #rachelsrecipepantry Thank you!!

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