Roasted Red Beetroot Dip (& Crudités)

Getting children (and sometimes adults too!) to eat enough vegetables can often be a challenge. It's not rocket science but I've found that when my kids are hungry they are willing to eat most things. Every evening, when my three are sitting around the table either doing their homework or waiting for dinner, I have a plate of crudités ready for them. Before long it is usually devoured and they are asking for more.

This crudités platter was accompanied by a delicious roasted red beetroot dip that I made up with what I had in the fridge. There really was no recipe and I adjusted it to taste but here are the rough proportions in case you are interested.

Roasted Red Beetroot Dip
3 large red beetroot, roasted in their skins then peeled 
1/2 cup Greek yoghurt
1/4 cup soft goat's cheese
Juice from 1/2 lemon
1 garlic clove
Salt & Pepper to taste

Roast the beetroot in their skins until tender and then peel when cool. Add the beetroot, lemon juice, yoghurt, garlic and goat's cheese into a blender or food processor and blend until smooth. Top with crumbled goat cheese and crushed pistachio nuts. You can easily omit the yoghurt and goat's cheese if you prefer and add some hummus or tahini instead for another delicious flavour combination.