Beetroot Dip

Beetroot Dip



1 bunch beetroot

2 Tbsp freshly squeezed lemon juice

1 tsp Celtic sea salt

1 garlic cloves crushed

1 Tbsp olive oil

2 Tbsp natural yoghurt

2 tsp balsamic vinegar

1 tsp ground cumin powder



    1. Quarter beetroots and brush or coat with the olive oil.

    2. Place on a baking tray and place in a preheated 180 degree oven for at least 40 minutes or until tender.

    3. Remove from oven and set aside to cool for 15-20 minutes. Using gloves, peel the outside skins from the beetroot.

    4. Place the beetroot, garlic, cumin and lemon juice in a food processor and blend until smooth.

    5. Remove the processed beetroot and place in a medium sized bowl.

    6. Add the natural yoghurt and balsamic vinegar and stir to combine.

    7. Goes well with crackers, fresh or toasted bread or vegetable sticks.