Fat free creamy beetroot and thyme dip recipe
A vibrant, creamy dip made from beetroot, garlic, quark and thyme. Perfect for crudités.
Ingredients
- 250 g quark
- 3 medium beetroots
- 4 garlic cloves
- 1 small bunch of thyme
- 1 pinch salt and pepper
- 1 glug olive oil
Details
- Cuisine: Greek
- Recipe Type: Accompaniment
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 45 mins
- Serves: 4
Step-by-step
- Pre-heat your oven to 180C (fan). Place the beetroot (whole) and garlic cloves in an oven dish and drizzle a little olive oil to coat. Seal the dish with tin foil and place in the oven until the beetroot is soft and can be pierced to the centre with a knife. Be sure to put the beetroot in whole. If you chop them up their juices will bleed during cooking.
- Take the garlic cloves out as soon as they're soft - they'll be done some time before the beetroot. If you leave them in too long, they'll go hard and brown.
- Remove from the oven and allow to cool. When they're cool enough to handle, peel off the skins - there's no need for a peeler as they'll come away in your fingers. Quarter the beetroots and squeeze out the garlic from their skins. Put them in a food processor along with the quark and the leaves from a good few sprigs of thyme. Season with salt and pepper. Be sure to taste the dip and season further as you wish - you may want more thyme or more seasoning. Spoon into a serving bowl and top with a few more thyme leaves.
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