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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.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Side Dish
Cuisine British
Servings 4
Calories 111 kcal

Equipment

1 Mini Food Chopper

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
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