[vc_row type=”in_container” full_screen_row_position=”middle” column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” scene_position=”center” text_color=”dark” text_align=”left” row_border_radius=”none” row_border_radius_applies=”bg” overflow=”visible” overlay_strength=”0.3″ gradient_direction=”left_to_right” shape_divider_position=”bottom” bg_image_animation=”none”][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” column_position=”default” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1/1″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” animation_type=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_column_text] Who doesn’t enjoy a good dip? They’re tasty and can be enjoyed in so many ways. So, if you’re looking for a good dip this festive season, then enjoy this dip taken from the “Cooking from the Heart: DASH Edition Cookbook.”
Roasted Beetroot & Cottage Cheese Dip
This colorful beetroot and cottage cheese dip can be served in so many ways. Additionally, as it contains beetroot, the dip provides a dose of fiber, folate, potassium, iron, and vitamin C.
This recipe is delicious as a dip, a sandwich spread or enjoyed in a pita with chicken and salad ingredients. Courtesy of Pharma Dynamics.
Ingredients
- 4 tsp (20 ml) olive oil
- 1 clove of garlic, crushed
- 1 tbsp (15 ml) lemon juice
- 2 tsp (10 ml) finely grated
- lemon rind
- 1 tbsp (15 ml) fresh thyme leaves
- or 1 tsp (5 ml) dried thyme black pepper to taste
- 250 g beetroot in the skin, cut into wedges
- 1 cup (250 ml) plain smooth low-fat cottage cheese or plain low-fat yogurt with extra fresh thyme to garnish
Preparation
- Preheat oven to 200 °C. Line a baking tray with foil.
- Mix oil, garlic, lemon juice, rind, and thyme in a bowl and season with pepper.
- Toss beetroot in the oil mixture to coat well. Place beetroot with oil mixture on a baking tray and roast for 30-40 minutes, or until cooked. Allow cooling.
- Place beetroot and pan juices with cottage cheese or yogurt in a bowl. Blend with a stick blender to a consistency of your preference—season to taste with more lemon juice, pepper, and fresh thyme.
- Enjoy as a dip with veggies, a side dish, or meat. It’s even delicious as a quick snack. Keep the dip refrigerated in an airtight container for 3-4 days.
TIPS
Serves 4 as a meal or 6 as a side dish | Ready in 1 hour
MAIN IMAGE CREIDT: Marina.Martinez/Shutterstock
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