- Serves: 2
- Cook Time: 30 minutes
- Prep Time: 20 minutes
- Effort: easy
- 3 medium beetroot
- 4 garlic cloves
- olive oil, to drizzle
- 250 g quark
- small bunch of thyme
Tips and Suggestions
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.
1. Preheat your oven to 180C/160C fan/gas 4. Place the beetroot 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 for 30 minutes or until the beetroot is soft and can be pierced to the centre with a knife. Remove from the oven and allow to cool.
2. 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 and pulse to a smooth dip.
3. 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.
Recipe from Leyla Kazim at The Cutlery Chronicles.
See more beetroot recipes.
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