This won’t be the first time I’ve expressed my love of Beetroot.
It is low in fat, full of vitamins and minerals and jam-packed with powerful antioxidants.
What a hero.
It’s one of my favourite veggies but other than having it boiled, iv not tried much else with it.
My housemates have started buying Beetroot Hummus regularly so I wanted to try to recreate it. This recipe is a variation of Rebekah’s Roasted Beet & Greek Yoghurt Dip.
3 large Beetroot (boiled) (or if buying pre-boiled, as I was limited to by the local supermarkets, get 6-8)
3 cloves garlic
2 tsp extra Virgin olive oil
1 tin chickpeas
2 cups Greek yoghurt
2sp lemon juice
Mint to serve
Pre-heat oven – 180 degrees
Cut boiled Beetroot into cubes. Add crushed garlic and a sprinkle of salt.
Get these in the oven for 30 mins
It’s that simple!
Taste before serving (if it’s “too beetrooty” add more yoghurt)
Serve with a dollop of yoghurt and a mint leaf