Roastbeetrootandgarlicdip Recipes

ROASTED BEETS & GARLIC

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.

ROAST BEETROOT AND GARLIC DIP

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.