Roasted Beetroot Dip


  • 3 beetroot, rinsed well
  • 2 tsp olive oil, plus extra to brush
  • 125g Gluten Free Greek Style yoghurt
  • ½ tsp garam masala
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • 2 tsp lemon juice
  • ½ tsp roasted cumin seeds, to finish


  • Step 1
    Preheat oven to 180 deg C
  • Step 2
    Place beetroot on a sheet of foil, brush with extra oil and wrap in foil. Place on a baking tray and bake for 1 hour or until tender when pierced with a skewer. Cool beetroot and peel.
  • Step 3
    Chop beetroot roughly and place in a food processor. Add 2 teaspoons olive oil, yoghurt, spices and lemon juice. Season with salt and freshly ground black pepper and process until smooth. Spoon dip into a bowl and sprinkle with roasted cumin seeds.

    Serve with chickpea flatbreads.


Visit Our Shop

We welcome visitors to come and chat to us

Read More

Delicious recipes

Wines we are passionate about our wines and also about food

Read More

Trade accounts

Flagship Wines in St Albans is an award winning independent wine merchant that serves the trade as well.

Read More

Free delivery

On local deliveries

No minimum order

Order from as little as 1 bottle

Expert knowledge

Experienced wine seller

Our shop

Based in hertfordshire