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Curtis Stone's roasted beetroot dip

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Pair this tasty beetroot dip with dukkah and homemade flatbreads for a delicous starter.

  • Makes3, Cups
  • Cook time45 minutes
  • Prep time10 minutes
Roasted beetroot dip with flatbread.

Ingredients

  • 4 beetroot (about 500g total), washed, trimmed
  • 3 tsp olive oil
  • 1 garlic clove
  • 1 1/2 cups (420g) Greek-style yoghurt
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tsp lemon juice
  • 1/2 cup Dukkah
  • Grilled Flatbreads with Garlic-Rosemary Oil

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Method

  1. Step 1

    Preheat oven to 200°C. Combine the beetroot and olive oil in a 20cm (base measurement) square baking dish. Season with sea salt and freshly ground black pepper. Add 1/4 cup (60ml) water. Cover the pan tightly with foil. Roast for 45 mins or until the beetroot is tender. Set aside for 10 mins to cool.

  2. Step 2

    Use paper towels to peel the beetroot. Chop enough beetroot to measure 1 cup, reserving trimmings. Reserve remaining beetroot.

  3. Step 3

    Cut the remaining beetroot into quarters. Transfer to a food processor with the garlic and reserved beetroot trimmings. Process until finely chopped. Add the yoghurt, extra virgin olive oil and lemon juice and process until smooth. Season with salt and pepper. Transfer mixture to a medium bowl. Fold in the diced beetroot.

  4. Step 4

    Transfer the beetroot mixture to a serving bowl. Sprinkle with a little dukkah. Serve with the flatbreads or pita and remaining dukkah.

Recipe tip

COOK. STORE. SAVE.
Ingredient tip: You can substitute the flatbreads for 4 pieces pita bread.

Curtis Stone's roasted beetroot dip

Curtis Stone's roasted beetroot dip
  • Makes3, Cups
  • Cook time45 minutes
  • Prep time10 minutes
Ingredients
  • 4 beetroot (about 500g total), washed, trimmed
  • 3 tsp olive oil
  • 1 garlic clove
  • 1 1/2 cups (420g) Greek-style yoghurt
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tsp lemon juice
  • 1/2 cup Dukkah
  • Grilled Flatbreads with Garlic-Rosemary Oil
    Description

    Pair this tasty beetroot dip with dukkah and homemade flatbreads for a delicous starter.

    Method

    1. Step 1

      Preheat oven to 200°C. Combine the beetroot and olive oil in a 20cm (base measurement) square baking dish. Season with sea salt and freshly ground black pepper. Add 1/4 cup (60ml) water. Cover the pan tightly with foil. Roast for 45 mins or until the beetroot is tender. Set aside for 10 mins to cool.

    2. Step 2

      Use paper towels to peel the beetroot. Chop enough beetroot to measure 1 cup, reserving trimmings. Reserve remaining beetroot.

    3. Step 3

      Cut the remaining beetroot into quarters. Transfer to a food processor with the garlic and reserved beetroot trimmings. Process until finely chopped. Add the yoghurt, extra virgin olive oil and lemon juice and process until smooth. Season with salt and pepper. Transfer mixture to a medium bowl. Fold in the diced beetroot.

    4. Step 4

      Transfer the beetroot mixture to a serving bowl. Sprinkle with a little dukkah. Serve with the flatbreads or pita and remaining dukkah.