Mixed Vege Dip

Prep. Time: 10 min
Cook Time: 30 min
Makes: 400g

---

INGREDIENTS

• 1 large Beetroot

• 1 large Carrot

• 1/2 Red Onion

• 2 Red Capsicums (medium)

• Salt + Pepper

• sprinkle of Garlic Powder

• 2 Tbsp Olive Oil

• 1/2 cup Plant-Based Yoghurt

• juice from 1/2 Lemon

• 1/2 tsp Sea Salt

• 1/4 tsp Black Pepper

• 1/2 tsp Garlic Powder

SERVING INGREDIENTS

• Fresh Parsley

• Olive Oil

DIRECTIONS

1. Peel and roughly cut the beetroot, carrot and onion. Roughly cut the capsicums.

2. Line a baking tray with baking paper and place the vegetables on it. Drizzle the vegetables with a little olive oil and season with salt, pepper and a sprinkle of garlic powder. Bake in the oven at 220˚C for 30 MIN.

Traditional

Add the cooked vegetables to a food processor, along with the olive oil, lemon juice, salt, pepper and garlic powder.

Blitz together until combined.

Thermomix

Add the cooked vegetables to a food processor, along with the olive oil, lemon juice, salt, pepper and garlic powder. Blitz together for 20 SEC / SP 9.

~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

Serve in a large bowl. Drizzle a little olive oil over the top and garnish with fresh parsley leaves.

NOTES

Store any leftovers in an airtight container in the fridge for up to 2 days.