Roasted beetroot dip
Perfect for a picnic with panache - just remember to wear gloves when preparing so you don't stain your hands.
Roasted beetroot dip
SERVES 6
INGREDIENTS
- 5 small beetroot
- Juice of half a lemon
- 150ml natural Greek yoghurt
- 1/2tsp ground cumin
- Pinch cayenne pepper
- 1/2 ciabatta loaf
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METHOD
1. Place the washed and trimmed beetroot in a roasting tin and cover with foil. Roast at 180 C fan/ gas 4 for 45 minutes to 1 hour until soft. Allow to cool completely, then peel off the skin (wear rubber gloves so you don't stain your hands).
2. Chop up the beetroot and place in a food processor with the lemon juice, yoghurt, cumin and cayenne. Add plenty of salt and black pepper, and whizz until smooth. Keep chilled in a container with a sealed lid.
3. Cut the ciabatta into thin slices and brush both sides of each with a little olive oil and rub each with a cut clove of garlic. Grill until golden and crisp. Cool and pack in a tin. They will keep crisp for 1 day.
