Beetroot Dip | Video
This beetroot dip is vibrant and full of flavor from the sweet beets, tangy yogurt and spices. So good!
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Servings
Ingredients
- 4 medium beetroots washed and ends trimmed
- 2 garlic cloves
- ½ teaspoon ground cumin cumin powder
- 1 cup yogurt
- Salt and pepper to season
- Mint leaves, cashew nuts to garnish
Instructions
- Preheat oven to 200C / 400F. Line a baking tray with parchment paper. Set aside.
- Cover each beet separately in aluminum foil. Place on the baking tray. Bake for 30 minutes or until cooked through. Set aside to cool.
- (Alternatively, you can also steam or parboil chopped beetroot)
- Once cooled, peel and cut into cubes. Place in a food processor. Add garlic cloves and ground cumin. Process to a smooth puree. Stir in yogurt. Season with salt and pepper.
- Garnish with mint leaves and cashew nuts.
- Serve with tortilla chips, pappadums or mini naan breads.
Video
Notes
- Add walnuts to beetroots while grinding if you like
Nutrition
Serving: 1g | Calories: 43kcal | Carbohydrates: 7g | Protein: 3g | Fat: 1g | Cholesterol: 2mg | Sodium: 104mg | Fiber: 1g | Sugar: 5g