You may of noticed by now that I have a slight obsession with beetroot! To be fair, it’s a fairly weird vegetable to have an obsession with but anyway I do.
The roast garlic dip is just delish and is so simple to make. The dip will keep fresh in the fridge for a few days once kept in a resealable container or jar.
Serves 4 as a side.
- 400g fresh beetroot, topped and tailed
- 4 cloves garlic, unpeeled
- 1/2 tsp freshly ground pepper
- 1/2 tsp sea salt
- 1 tbsp olive oil
- 4 tbsp plain yoghurt/creme fraiche
- 1 tbsp fresh parsley, chopped
- Preheat an oven to 220°C/200°C fan/475°F.
- Cut the fresh beetroot into generous wedges and mix with the garlic, pepper, salt and oil in a large roasting tin.
- Roast in the oven for 30-40 minutes or until soft through.
- Squeeze the soft centre of the garlic from the skin, discard the skin, and mash in a small bowl with the yoghurt until a smooth paste is formed.
- Stir through the parsley and drizzle over the wedges to serve.