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Roasted Beetroot and Yoghurt Dip

Roasted Beetroot and Yoghurt Dip


  • 3 large beetroot
  • 100 ml extra virgin olive oil
  • 4 cloves of garlic peeled
  • 3 spring onions finely chopped
  • 200 ml Westhaven Goats Milk Yoghurt
  • 1 cup mint leaves loosely packed


  1. Preheat oven to 180c.

  2. Drizzle beetroot with a little olive oil and wrap separately in foil. Place onto an oven tray and roast until tender, about 1 hour.

  3. Remove foil and allow to cool, then peel and discard skin.

  4. Coarsely chop beetroot and place into a food processor with remaining ingredients and process until smooth.

  5. Season to taste with sea salt and freshly ground black pepper.