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How to make Roasted beetroot puree

Yield = 2
Prep time: 0:20
Cook time: 1:05
Total time: 1:25

Ingredients

  • 2 medium (450g total) beetroot, trimmed
  • 1 bulb garlic
  • 2 teaspoons Greek spice mix
  • 1/4 cup fresh coriander leaves, chopped
  • 1/4 cup fresh mint leaves, chopped
  • 1 tablespoon cider vinegar
  • 2 tablespoons olive oil
  • 1/4 cup Tamar Valley Greek Style Yoghurt

Method

  • Step 1 Preheat oven to 200°C/180°C fan‐forced. Wrap each beetroot and garlic bulb in foil. Place on a baking tray. Roast garlic for 30 minutes or until tender. Roast beetroot for a further 30 minutes or until tender. Cool for 10 minutes.
  • Step 2 Remove foil. Peel beetroot and chop. Squeeze flesh from garlic. Place beetroot, garlic, spice mix and herbs in a food processor. Process until smooth. With motor operating, add vinegar and oil in a steady stream. Process until combined. Season.
  • Step 3 Transfer mixture to a bowl. Stir in yoghurt. Serve warm or cold.