Got a couple of beetroots rolling around your Bockety Box this week? Turn them into this quick, creamy dip that works with beets of any size or shape. Vibrant, earthy, and zero-waste friendly perfect with crackers, toasties, or a tray of roasted veg.
Before You Start: Prepping Your Beets
Beetroot skins are totally edible just give them a good scrub under running water.
How to Cook the Beetroots
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If your beetroots are very large, cut them in half. Smaller ones can be roasted whole.
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Drizzle with olive oil and a pinch of salt.
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Roast on a baking tray as they are or pop them into an oven-proof dish with a lid if you’d prefer to skip the tinfoil.
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Bake at 190°C until soft when pierced with a knife (usually 45–60 minutes).
You can leave the skins on for extra fibre, or gently slip them off once cooked.
Ingredients
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200g roasted beetroot, roughly chopped
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2 garlic cloves
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½ cup Greek yogurt
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Juice of ½ small lemon
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1 tbsp olive oil
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¼ tsp cumin
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¼ tsp cinnamon
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¼ tsp paprika
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Salt & pepper
Toppings (Optional)
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Toasted sesame seeds
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Toasted pumpkin seeds
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Crumbled feta
Method
Pop everything into a blender and blitz until combined. It doesn’t need to be perfectly smooth a little texture is part of the charm.
To Serve
Finish with toasted sesame seeds, pumpkin seeds, or a crumble of feta. Great with flatbreads, chips, or as a punchy dollop on salads.