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.
What's your child's favourite?
Make the Cooking from the heart range of dips and give them fun and quirky names to make them interesting for kids.
This recipe is from the Dash Edition
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