Roastbeetrootandgarlicdip Recipes

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ROAST BEETROOT AND GARLIC DIP



Roast Beetroot and Garlic Dip image

Make and share this Roast Beetroot and Garlic Dip recipe from Food.com.

Provided by JustJanS

Categories     Vegetable

Time 1h50m

Yield 3 cups

Number Of Ingredients 6

1 bunch beetroot
1 head garlic
2 teaspoons ground coriander
1 teaspoon ground cumin
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil

Steps:

  • Trim the leaves and stems of beetroot, leaving 2-3 cm stem attached.
  • Wash, place in a baking dish, cover the dish tightly with foil.
  • Bake for 1 hour, then add the garlic, recover and continue to bake for 30 minutes more.
  • Dry toast the spices in a small non-stick frypan over medium heat for 2-3 minutes or until aromatic.
  • Wearing rubber gloves, rub off the beetroot skin.
  • Cut the top of the head of garlic, and squeeze the flesh into a food processor bowl.
  • Add the beetroot, spices, lemon juice and oil.
  • Process until almost smooth.
  • Taste and season with salt and pepper.
  • Serve warm or at room temperature with pitta chips.

Nutrition Facts : Calories 77, Fat 5, SaturatedFat 0.7, Sodium 5.1, Carbohydrate 8, Fiber 1, Sugar 0.3, Protein 1.6

ROASTED BEETS & GARLIC



Roasted Beets & Garlic image

This recipe from Canadian Living magazine has been in my "recipes to try file" since Nov 2003. I finally did so last night & wish I had done so much sooner. Its so easy & the flavour combination is so good!

Provided by CountryLady

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

2 heads garlic
6 medium beets, scrubbed & trimmed (about 1 1/4 lbs)
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh tarragon (or 1 tsp dried)
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Separate garlic cloves from head & peel.
  • Place garlic & beets in a sheet of aluminum foil that has been lightly spritzed with cooking spray; roast in preheated 375F oven until tender, about 1 1/2 hours or 1 hour for smaller beets.
  • Let beets cool enough to handle & cut into wedges; set garlic & beets aside.
  • Heat oil in a large skillet over medium heat; cook tarragon, salt & pepper, stirring constantly, for 2 minutes.
  • Add beets & garlic; toss gently to coat & heat through, about 2 minutes.

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