Beetroot Dip

Yields1 Serving
 250 g cooked beetroot
 1 tsp ground cumin
 2 tbsp chopped mint
 1 tbsp lemon juice
 4 tbsp yoghurt or crème fraiche
 3 tbsp Olive Black
 salt/pepper
1

Put beetroot and cumin into a small food processor bowl, season and blend until smooth.

2

Tip into another bowl, add the mint and lemon juice, Olive Black then gently stir through the yoghurt to get a rippled effect.

3

Sprinkle with mint leaves.

Ingredients

 250 g cooked beetroot
 1 tsp ground cumin
 2 tbsp chopped mint
 1 tbsp lemon juice
 4 tbsp yoghurt or crème fraiche
 3 tbsp Olive Black
 salt/pepper

Directions

1

Put beetroot and cumin into a small food processor bowl, season and blend until smooth.

2

Tip into another bowl, add the mint and lemon juice, Olive Black then gently stir through the yoghurt to get a rippled effect.

3

Sprinkle with mint leaves.

Beetroot Dip

About the Author

Leave a Reply

Your email address will not be published. Required fields are marked *

You may also like these

No Related Post

0
0 item
My Cart
Empty Cart