Roasted beetroot & yoghurt dip
Prep 30 mins | Cook 1 hr | Makes 2 1⁄2 cups
1 kg fresh beetroot
2 tbs fresh orange juice
3 tsp ground cumin
2 tsp ground coriander
3⁄4 cup Greek-style thick natural yoghurt
Lavash crisp breads and/or grilled Turkish bread, to serve
Step 1 Preheat oven to 200°C/180°C fan-forced. Trim beets, leaving 2-3cm stalk attached to each beet. Gently scrub and pat dry with paper towel. Wrap each beet in foil. Place on a baking tray and roast, turning occasionally, for 1 hour or until tender when tested with a skewer. Remove from oven, carefully open foil and stand for 15 minutes. Wearing disposable gloves, peel beets and roughly chop flesh.
Step 2 Place chopped beetroot, orange juice, cumin and coriander in a food processor. Process until smooth. Add yoghurt and season with salt and pepper to taste. Process until combined. Transfer to a bowl and refrigerate for 2 hours or overnight for flavours to develop.
Step 3 To serve, spoon dip into a serving bowl and serve with lavash crisp breads or grilled Turkish bread.
Good for you ... Red Beetroot
A good source of folate, a B vitamin that contributes to normal growth and development in children as well as the formation of blood cells. One medium beetroot provides about half an average adult’s recommended dietary intake of folate.
The purple pigments in beetroot, known as anthocyanins may act as antioxidants.
Provide dietary fibre, needed for a healthy digestive system.