Beetroot mint and yoghurt dip

Ingredients

  • Two beetroot, medium to large, topped and tailed

  • 1 lemon, juiced

  • 1 garlic clove

  • 1 tsp coriander seeds

  • 1 tsp cumin

  • 1 tsp fennel seeds

  • 1 C fresh mint leaves

  • 1/2 C thick Greek yoghurt (unsweetened)

  • Salt & pepper to taste


Directions

Preheat oven to 180C. Wrap beetroot in tinfoil and bake for approx. 40 mins (a skewer will go through it if it’s soft enough and cooked). Cool beetroot in the fridge, then rub off the skins and roughly chop. Blitz cold beetroot with lemon juice, garlic, spices and mint in a foot processor. Add yoghurt, pulse a few times until just combined. Season to taste with salt & pepper.

This dip tastes fresh and delicious. Amazing on a platter for a bbq with friends, add Turkish bread, olives, vege sticks etc to your platter alongside it. Or you could add it to your meat / salads or leftovers for your lunches. Enjoy!

Sarah Xx

Lunch, SnacksSarah Martelli