Vibrant Roasted Beetroot and Greek Yogurt Dip
Difficulty Easy
Cuisine Mediterranean
Yield 4 Servings
Nutrition Facts
Vibrant Roasted Beetroot and Greek Yogurt Dip
A easy Mediterranean dish perfect for diets. Using fresh ingredients from your pantry, customized by our World Class AI Chef.
Nutrition Facts
Cooking Steps
Each component prepared separately.
Beetroot Base
Ingredientssubstitutes
Beetroot Base
beets
-
500g
greek yogurt
-
200g
garlic
-
1pcs
lemon
-
0.5pcs
olive oil
-
30ml
sea salt
-
2g
Beetroot Base Instructions
Prep
1. Thoroughly wash the fresh beets and wrap each individually in aluminum foil to retain moisture during the roasting process.
2. Roast the foil-wrapped beets in a preheated oven at 200°C for 45 to 60 minutes until they are completely tender when pierced with a knife.
Cook
3. Once cooled, rub the skins off the beets and roughly dice the flesh before adding them to a high-powered food processor.
4. Add the greek yogurt, garlic, lemon juice, olive oil, and sea salt to the processor and blend until the mixture is silky smooth and vibrant pink.
Toppings
Ingredientssubstitutes
Toppings
macadamia nuts
-
30g
dill
-
10g
extra virgin olive oil
-
15ml
Toppings Instructions
Cook
1. Lightly toast the pine nuts in a small dry pan over medium heat, tossing frequently until they are golden brown and fragrant.
Serve
2. Spread the beetroot dip onto a wide, shallow plate and use the back of a spoon to create a deep, circular swirl in the surface.
3. Fill the center of the swirl with the toasted pine nuts and fresh dill fronds, then finish with a generous drizzle of extra virgin olive oil.
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Ingredient Substitutes
Can't find an ingredient? Here are smart swaps.
Instead of
beets
carrots
parsnips
potatoes
Instead of
greek yogurt
plain yogurt
turkish yoghurt
flavored yogurt
Instead of
garlic
fennel bulbs
leeks
onion
Instead of
lemon
clementine
grapefruit
lime
Instead of
olive oil
canola oil
extra virgin olive oil
grapeseed oil
Instead of
sea salt
flake salt
garlic salt
himalayan pink salt
Instead of
macadamia nuts
cashews
hazelnuts
pecans
Instead of
dill
basil
chives
cilantro
Instead of
extra virgin olive oil
canola oil
grapeseed oil
olive oil