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Beetroot and yoghurt dip

Beetroot and yoghurt dip

0
Points®
Total Time
10 min
Prep
10 min
Serves
4
Difficulty
Easy
This super simple beetroot and yoghurt dip has a dash of pomegranate molasses—making it a perfect side dip for your next platter.

Ingredients

Beetroot, cooked without added fat

250 g, half grated and half processed

99% fat-free, plain or natural yoghurt, unsweetened

100 g

Pomegranate molasses

2 tsp

Lemon juice

1 tbs

Garlic

1 clove(s), crushed

Ground cumin

2 tsp, (½ tsp for serving)

Fresh mint

½ cup(s), (small handful) coarsely chopped

Instructions

  1. Coarsely grate ½ the beetroot and set aside.
  2. Process reaming beetroot, yoghurt, pomegranate molasses, lemon juice, clove and 1½ tsp cumin in a food processor until smooth. Season with salt and pepper. Pulse in a small handful of fresh mint.
  3. Place dip in a serving bowl and stir through grated beetroot. Serve sprinkled with reaming cumin and extra fresh mint.

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