The flavour from freshly roasted beetroot is wonderful in this dip recipe.


  • 5 large (1.1kg) fresh beetroot

  • 2/3 cup natural yogurt

  • ½ cup low fat sour cream

  • ½ cup orange juice

  • ½ teaspoon cumin powder

  • 1 tablespoon horseradish

  • Vegetable sticks and toasted bread, to serve


  • 1.

    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.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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.


Preparation Time: 15 min

Cooking Time: 1- 1 ¼ hrs

Serves: Makes 3 cups

Recipe supplied by:

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