RACY Roasted Beet Dip (AIP/Paleo)
Prep time
Cook time
Total time
This recipe is 100% AIP-friendly
Serves 8-10
Recipe type: Sides & Sauces
  • 4 medium beets 
(about 1 pound/450g), trimmed. Preferably organic.
  • Sea salt
  • 1 garlic clove
  • 300g coconut yogurt
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  1. Pop some muslin, cheesecloth or a clean tea towel over a sieve and spoon in your yogurt. Leave to drain for at least 1 hour.
  2. Heat your oven to 200°C/400°F.
  3. Wrap beetroot tightly in foil and place in a baking dish. Bake for about 45 minutes, until tender. Allow the beets to cool enough to handle.
  4. Using paper towels, rub the beets to remove their skins.
  5. Quarter the beets and combine in a food processor with the garlic and process until finely chopped. Add the yogurt, extra-virgin olive oil, and lemon juice and blend to a smooth puree. Taste and season with salt.
Recipe by joannafrankham.com at https://joannafrankham.com/racy-roasted-beet-dip-aippaleo/