Yoghurt Beetroot Dip

Prep
1 hour 15 minutes
Serves
12-14 servings
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

    Steps
  1. Preheat oven to 200 degrees Celsius.
  2. Put the beetroots into a small roasting pan and add 60ml of water. Cover with foil and bake for 1 hour or until tender.
  3. 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.
  4. Serve the dips with your favorite vegetables and crackers.