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RECIPE
I created this recipe during lockdown. This recipe can be made vegan and lactose-free
INGREDIENTS
4 small beets
2 heads of garlic
2 tbsp Greek Yoghurt or
2 potatoes
1 lime juice
1 tsp salt
2 tbsp extra virgin olive oil
40
COOK TIME
INGREDIENTS
4 small beets
2 heads of garlic
2 tbsp Greek Yoghurt or
2 potatoes
1 lime juice
1 tsp salt
2 tbsp extra virgin olive oil
40
COOK TIME
RECIPE PREPARATION
The sweetness of beetroots will lift spirits at your table
Roast the 3 heads of garlic in a preheated oven (200C.) Peel and discard the papery outer layers of the whole garlic bulb.
Leave intact the skins of the individual cloves of garlic. Cut 1/4 to a 1/2 inch from the top of cloves. This exposes the individual cloves of garlic.
Drizzle a couple teaspoons of olive oil over each exposed head, using your fingers to rub the olive oil over all the cut, exposed garlic cloves.
Cover the bulb with aluminum foil.
In the same baking tray add the beets, drizzled with oil and salt.
Bake at 200C for 30-40 minutes, or until the cloves are lightly browned and feel soft when pressed and the beets are roasted.
Once cooled, press the garlic cloves to release the paste and add them to a blender. Add the beets, lime/lemon juice, olive oil, salt and yoghurt.
If you want a lactose-free, or vegan version, substitute the yoghurt with boiled potatoes and water to thin it out to creamy consistency
Blend and adjust to taste. Add to your favourite pasta
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