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.
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!
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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.
More dip recipes
Easy Roasted Beetroot With Yoghurt And Thyme Dip
Equipment
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.
