Ingredients
280g FAGE Total yoghurt
4 medium beetroots, washed and cut in half
2 cloves garlic, minced
2 tablespoons extra-virgin olive oil
1 ½ tablespoons maple syrup or agave
1 ½ teaspoon lemon juice
Salt and pepper to taste
Charcuterie Board Suggestions:
Asparagus
Radish
Green Beans
Cherry tomato
Cucumber
Sugar snap peas
Cauliflower
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Steps
- Preheat oven to 200 degrees Celsius.
- Put the beetroots into a small roasting pan and add 60ml of water. Cover with foil and bake for 1 hour or until tender.
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Once the beetroots are finished cooking, peel the beetroots and transfer them to a food processor.
Add garlic, yogurt, olive oil, maple syrup, lemon juice, salt, and pepper. Puree until smooth. - Serve the dips with your favorite vegetables and crackers.
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