Make sure to check out my latest recipe books!

 

Take me there!

 

 
 

Beetroot and Mint Dip

Beetroot and Mint Dip

Beetroot and Mint Dip

"Fresh, vibrant and tasty dip perfect for packed lunches, BBQs and Summer Salads"

  • 2 large whole beetroots 
  • small handful of fresh mint
  • 1 clove garlic
  • ½tsp finely ground sea salt
  • 1/4tsp ground cumin
  • juice of half a lemon
  • 2 tbsp greek yoghurt 
  • 1 tbsp extra virgin olive oil
  1. Place beetroot into a small pan, cover in water and boil until soft in the centre.
  2. Remove from water, cut off the ends, and peel the skin off the beetroot. Top tip - use some gloves to peel to keep your hands from getting stained 
  3. Place all ingredients in a food processor or blender and whizz until smooth and evenly mixed.
  4. Season to taste
  5. Store for 2-3 days in the fridge. 

Information

Gluten Free: Yes

Dairy Free: No

Vegan: No

Vegetarian: Yes

Recipe Serves: 4 people

Difficulty: Medium

Time: 30 mins

Calories: 99

Carbs: 12g

Sugar: 8g

Fat: 4g

Saturates: 1g

Protein: 2g

If you liked this, try these!