Roasted beetroot and cottage cheese dip
This colourful Roasted beetroot and cottage cheese dip can be served in so many ways. It’s delicious as a dip, a sandwich spread or enjoyed in a pita with chicken and salad ingredients. Serve with the Crispy sesame seed fish.
Ready in
1 hr (including cooling time)Serving size
Makes 400 mlServes 4
Ingredients
- 4 tsp (20 ml) olive oil
- 1 clove of garlic, crushed
- 1 tbsp (15 ml) lemon juice
- 2 tsp (10 ml) finely grated lemon rind
- 1 tbsp (15 ml) fresh thyme leaves or 1 tsp (5 ml) dried thyme
- black pepper to taste
- 250 g beetroot in the skin, cut into wedges
- 1 cup (250 ml) plain smooth low-fat cottage cheese or plain low-fat yoghurt
- extra fresh thyme to garnish
Method
- Preheat oven to 200 °C. Line a baking tray with foil.
- Mix oil, garlic, lemon juice, rind and thyme in a bowl and season with pepper.
- Toss beetroot in the oil mixture to coat well. Place beetroot with oil mixture on baking tray and roast for 30-40 minutes or until cooked. Allow to cool.
- Place beetroot and pan juices with cottage cheese or yoghurt in a bowl. Blend with a stick blender to a consistency of your preference. Season to taste with more lemon juice, pepper and fresh thyme.
- Enjoy as a dip with veggies, a side dish or meat. It’s even delicious as a quick snack. Keep dip refrigerated in an airtight container for 3-4 days.
Tips
- If preferred, stir in some tahini for a delicious nutty taste and added micronutrients.
- Thin beetroot dip with plain low-fat yoghurt and use as a dressing for salads or as a sauce.
- Replace half of the beetroot with white beans or chickpeas, well drained, and roast with beetroot.
- If you prefer to use ricotta cheese in this recipe, it will have a different texture, so add a drizzle of olive oil to make it smoother.
Roasted beetroot & cottage cheese dip video
Roasted beetroot & cottage cheese dip
Enjoy this wholesome dip in a number of delicious ways.
This recipe is from the Dash Edition
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