Roasted Garlic Dip and Beetroot Chips

Course Snacks
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2 servings


  • 2 tsp olive oil
  • 2-1/2 whole beets
  • 1 tsp paprika
  • 10 cloves of garlic leave the outer layer of skin on
  • 1 cup of greek yogurt
  • 1 tbsp olive oil
  • 1 whole lemon
  • 1/2 tsp cayenne pepper


  • Cut beetroots into thin circles. Brush lightly with olive oil and lay on a lined oven tray. Sprinkle with salt. (Cajun spice optional)
  • Place 10 cloves of unpeeled garlic on the same oven tray as the beetroot chips.
  • Roast the beetroot chips and the garlic at 180˚C for 30-40 minutes, or until the chips have started to crisp, and the garlic cloves have softened and changed to a nice light brown color. Turn the chips over halfway through cooking so they brown on both sides.
  • For the roasted garlic dip, take your roasted garlic cloves, pop them out of their skin and mash them in a bowl. Mix in Greek yogurt, 1 tbsp olive oil, juice from lemon, and a pinch of salt and pepper. Stir gently to combine everything.


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