Beetroot Wedges with Roast Garlic Dip

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.

One of the reasons I love beetroot is because it’s really versatile – roast it in wedges, pickle it, grate it for a salad or boil it for lots of things like salads, risottos and sandwiches.

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
  1. Preheat an oven to 220°C/200°C fan/475°F.
  2. Cut the fresh beetroot into generous wedges and mix with the garlic, pepper, salt and oil in a large roasting tin.
  3. Roast in the oven for 30-40 minutes or until soft through.
  4. 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.
  5. Stir through the parsley and drizzle over the wedges to serve.Roast Beetroot Wedges Garlic Dip; Delalicious
Happy cooking,
Sinéad
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