Summer is when we harvest lots of organic beetroot and garlic in the garden, so here is a very simple recipe that shows you how to make a yummy dip to serve to guests when they pop around over the holiday season.
1 bunch beetroot
1 head garlic
2 tablespoons olive oil
1 cup Greek style yoghurt
2 tablespoons dill, finely chopped
1/4 cup coriander leaves, roughly chopped
Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Trim beetroot, leaving 1cm stalks attached. Cut 5mm off the top of the head of garlic. Place beetroot and garlic onto prepared baking tray and drizzle with oil. Roast for 45 to 50 minutes or until tender when tested with a skewer. Set aside for 15 minutes to cool. Gently peel and discard skin from beetroot. Squeeze garlic flesh from head. Roughly chop beetroot. Place into a food processor with garlic flesh and process until smooth. Transfer to a glass bowl. Stir in yoghurt, dill, coriander and salt and pepper. Cover. Refrigerate for 3 hours to allow flavours to develop. Transfer to a serving bowl. Garnish with dill. Serve with fresh carrot and cucumber sticks, or celery spread with organic goats cheese.
Thanks to my good buddy Julie Ray for sharing this wonderful recipe. Check out her website for more simple seasonal recipes straight from the garden www.julieray.com.au
First published: December 2010