This beetroot dip is fresh, wholesome and healthy. Everything that you need in your winter diet. Try it with our Warm Quinoa and Roasted Vegetable Salad.
- 2 heaped cups fresh beetroot, peeled and cubed into 1.5 cm rough pieces
- drizzle of olive oil
- pinch of salt
- pinch of pepper
- 3 large garlic cloves
- 1 tsp olive oil
- 2 tbs water
- 2 tsp balsamic vinegar
Preheat oven to 180 degrees.
In a flat baking tray, evenly spread out beetroot cubes and garlic cloves (skin on) across tray. Drizzle with olive oil, and toss over salt and pepper.
Place tray in oven and roast for approximately one hour, or until beetroot is soft.
Once cooked, remove beetroot and garlic from oven. Peel garlic to reveal soft insides.
To a food processor, add beetroot and peeled garlic, along with remaining olive oil, water and balsamic vinegar.
Blend until smooth. Store for up to one week in fridge in an air tight container or jar, or serve with Warm Quinoa and Roasted Vegetable Salad (see recipe).