Ingredients
- beets 500.0 g
- greek yogurt 200.0 g
- garlic 1.0 pcs
- lemon 0.5 pcs
- olive oil 30.0 ml
- sea salt 2.0 g
- macadamia nuts 30.0 g
- dill 10.0 g
- extra virgin olive oil 15.0 ml
Cooking Instructions
Thoroughly wash the fresh beets and wrap each individually in aluminum foil to retain moisture during the roasting process.
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.
Once cooled, rub the skins off the beets and roughly dice the flesh before adding them to a high-powered food processor.
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.
Lightly toast the pine nuts in a small dry pan over medium heat, tossing frequently until they are golden brown and fragrant.
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.
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.