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Yields1 Serving

 450 g can of baby beetroot
 250 g Greek style yoghurt
 2 tbsp lemon juice
 1 tsp ground cumin
 1 tsp ground coriander
 salt and pepper to taste
  tsp Relief
 ¼ tsp Ginger oil

1

Drain baby beetroots and place in the bowl of a food processor.

2

Add Ginger oil and pulse to form a rough puree.

3

Add Relief to yoghurt and stir to blend and distribute Relief through the yoghurt.

4

Add yoghurt, lemon juice and spices to the beetroot.

5

Pulse until all ingredients have mixed together.

6

Add more salt and pepper if required.

Ingredients

 450 g can of baby beetroot
 250 g Greek style yoghurt
 2 tbsp lemon juice
 1 tsp ground cumin
 1 tsp ground coriander
 salt and pepper to taste
  tsp Relief
 ¼ tsp Ginger oil

Directions

1

Drain baby beetroots and place in the bowl of a food processor.

2

Add Ginger oil and pulse to form a rough puree.

3

Add Relief to yoghurt and stir to blend and distribute Relief through the yoghurt.

4

Add yoghurt, lemon juice and spices to the beetroot.

5

Pulse until all ingredients have mixed together.

6

Add more salt and pepper if required.

Beetroot Dip