The flavour from freshly roasted beetroot is wonderful in this dip recipe.
Preheat barbecue to 200°c using indirect heat. Trim the beetroot leaving a 2cm stalk attached. Wash beetroot carefully removing all dirt but do not damage the skin. Wrap each beetroot individually in aluminium foil.
Place beetroot on an aluminium tray and bake in barbecue with the lid down for about 1- 1 ¼ hours or until tender. Turn the beetroot every 15 minutes.
Remove beetroot from barbecue; open foil and allow beetroot to cool for 15 minutes. Using a sharp knife, remove stems and peel away skin. Roughly chop beetroot.
Place beetroot into a food processor and process for 1 minute. Add remaining ingredients and pulse and dip has reached the desired texture. Refrigerate until needed. Serve with vegetable sticks and toasted bread.
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