Roasted Beetroot and Yogurt Dip by Chef Shane Deane
Ingredients
Irish Yogurts Clonakilty Fat Free Natural Live Yogurt
2 medium beetroots about 160g
50g hazelnuts, toasted
100g butter beans
150g of Irish Yogurts Clonakilty Fat Free Natural Live Yogurt
2 tbsp. olive oil
1 tsp honey
2 tsp cider vinegar
1 tsp cardamom
¼ tsp ginger, minced
salt and pepper
25g mint leaves, finely chopped
Method
- To roast the beetroots pre heat your oven to 160C.
- If the beetroots still have their leafy tops, cut off the tops close to the tops of the beetroot, leaving yourself enough to grip. Scrub the beetroots thoroughly, then wrap them
- loosely in aluminium foil. No need to dry the beetroots before wrapping.
- Place the wrapped beetroots onto a baking tray. Roast for 50 to 60 minutes. Beetroots are done when a fork or skewer slides easily to the centre of the beetroots.
- To peel the beetroots allow them to cool enough to handle. Hold one of the beetroots in a paper towel and use the edges of the paper to rub the skin away. The skin should peel away easily.
- When the beetroots are peeled chop them roughly with a knife and place them into a food processor. Add all the rest of the ingredients except the mint leaves and blend for about 1 minute on the highest speed until a puree is formed.
- Place it into your serving dish and top with the mint leaves.
- Serve with some homemade yogurt flatbread and some vegetable sticks.
