This roasted beetroot & goat’s cheese dip is simple yet fancy with a stunning vibrant colour. It is so so easy to make and tastes divine! The goat’s cheese in this recipe can be replaced with greek yoghurt and gives a very similar tart, acidic beautiful flavour. It was a hit at our house and hope you give this easy dip a go.
If you would like to try my other snack recipes, click here. Do tag me on Instagram if you make this, enjoy!
Roasted Beetroot & Goat’s Cheese Dip
Prep time
35
minutesCooking time
10
minutesIngredients
3 medium-sized beetroots
2 tbsp olive oil
Pinch of salt
1/2 tsp black pepper powder
3 tbsp goat’s cheese/greek yoghurt
1 clove garlic
Directions
- Preheat the oven to 190°C.
- Start by washing, peeling and chopping the beetroots into cubes. Add the chopped beetroots to a pan along with the olive oil, salt and pepper.
- Roast for 35-40 minutes rotating the pan midway. Cook until they are soft.
- Let the beetroots cool and add them to a blender along with goat’s cheese, garlic, 2 tbsp of olive oil and a dash of water.
- Purée until smooth. Serve with breadsticks or lavash. Enjoy!
