Curtis Stone's roasted beetroot dip

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

3 Cups




  • 4 medium (about 500g total) beetroot, 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 or 4 pieces pita bread



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.


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


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.


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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.