Beetroot Dip

An aromatic dip prepared from beetroot roasted in spices, garlic and yoghurt. Scrumptious with fresh or toasted pita bread or raw vegetables cut into baton or small pieces (try cauliflower, carrot, cucumber, celery and broccoli). Easily prepared a few days in advance and will keep in a sealed container in the refrigerator for 2 weeks.

8 - 10 serving
Prep: 15 minutes
Cook: 30 - 45 minutes


To Roast

  • 3-4 tbsp olive oil
  • 600g beetroot, washed and scrubbed, ends trimmed and sliced into 3-4cm wedges
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1/2 tsp Salt


  • 1 tsp smoked paprika
  • 200g Greek yoghurt
  • 4 garlic cloves, finely chopped
  • Juice of half a lemon
  • Salt and freshly ground pepper

To serve

  • Feta
  • Olive oil


  1. To RoastPreheat an oven to 180C
  2. Place the beetroot in an oven tray drizzle a generous amount of olive oil over the beetroot. Scatter over the cumin, coriander, cinnamon and salt. With your hands coat the beetroot wedges in the oil and spices.
  3. Place the oven tray on the centre shelf of the preheated oven and leave to roast for 30 minutes, turning the wedges over 15 minutes into the cooking time. The beetroot should be slightly crisp and tender after 30 minutes if not allow for up to another 15 minutes cooking.
  4. Remove from the oven and allow to cool briefly.
  5. Puree: Place the beetroot in a food processor with the paprika yoghurt, garlic and lemon juice. Blend until it is just smooth. Season with a little salt and pepper to taste, you can add a little more smoked paprika and/or lemon juice according to your taste (easier to add more than to take away.)
  6. Serve with a little feta crumbled over the top and a drizzle of olive oil. Accompany with pita bread or your choice of accompaniments.