lunch · vegetarian
Roasted beet dip
Bright magenta dip of roasted beets, Greek yogurt, garlic and dill, with walnuts and feta on top.
- Time
- 75min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk, wheat and tree nuts.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven, Blender or food processor.
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Method
-
1
Wrap beets in foil and roast at 200°C (400°F) until tender, 50–60 minutes; cool, peel and chop.
-
2
Blend beets with garlic, lemon, oil and salt until smooth.
-
3
Fold in yogurt and most of the dill.
-
4
Chill 30 minutes.
-
5
Top with feta, walnuts, dill and a drizzle of oil; serve with pita chips.
