Recipe

Roasted Beetroot Dip Recipe

Add Step-by-Step Photos	Tippystclair / All my dishes 1 year, 2 months ago An easy, nutritious and delicious dip, or use as a spread on Italian breads. Prep:10m Cook:45m Servings:6	Tippystclai
	nice appetizer

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elgab89

Ingredients

5 small beets

Juice of half a lemon

2/3 cup Greek-style yogurt

1/2 tsp ground cumin

Pinch cayenne pepper

Salt and black pepper to taste

Directions

Preheat oven to 375F.

Place washed and trimmed beets in a roasting pan and cover with foil.

Roast until soft, about 45 min to one hour.

Allow to cool completely, then remove skins ( use rubber gloves so you don't stain your hands.)

Chop up beets and place in a blender (or in a bowl if you use your hand blender).

Add remaining ingredients and blend until smooth.

Store in refrigerator in a plastic bowl with a lid.

*You can subsitiute avacado for the beets, just don't roast the avacado.

**You can also subsitiute pumpkin for the beets. Chop the pumpkin into large chunks and roast, then remove the skin from the pumpkin chunks. Roast the seeds, too, for a healthy and delicious treat!

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