Roasted Beetroot Dip

Look at that colour!!!

Ingredients to roast:

4 beetroot, peeled and chopped into 2cm chunks

1 red onion, chopped

4 garlic cloves

2 tablespoons oil

Additions:

1 cup coconut yoghurt

1 teaspoon salt

1/2 teaspoon pepper

Juice of 1/2 a lemon

6 tablespoons of water

Method:

  1. Preheat oven 180 *C
  2. Prepare roasting ingredients in a roasting dish.
  3. Bake in oven for 35mins.
  4. Leave to cool.
  5. In a blender place roasted ingredients and all remaining ingredients and blend till smooth.
  6. Will make about a 200g jar and will last in the fridge for a week.