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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. 


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

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