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Beetroot & Roasted Garlic Dip
Serves 10
Ingredients:
450 g can sliced beetroot, drained well
1/2 cup (140 g) low-fat plain yoghurt
2 teaspoons ground coriander
4 teaspoons ground cumin
2 cloves garlic, crushed & roasted
salt and pepper to taste
Cooking Instructions:
1. Heat oven to very hot (240° - 250°)
2. Cut the top off the garlic head and brushed cut surfaces with oil. Place in a baking tray and roast for about 20 mins
until the garlic is soft enough to squeeze from its skin.
3. Cool, remove and discard skin. Blend or process beetroot with other ingredients until smooth. Cover and refrigerate for 15-20 minutes.
Serve at room temperature.
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