Beetroot and yoghurt dip

Name: Beetroot and yoghurt dip
Prep time: 10 min
Cook time: PTnullM
Total time: 10 min
Yield: 4 servings
Cuisine: Modern Australian
Ingredients: 250 g Beetroot, cooked without added fat half grated and half processed; 100 g 99% fat-free, plain or natural yoghurt, unsweetened; 2 tsp Pomegranate molasses; 1 tbs Lemon juice; 1 clove(s) Garlic crushed; 2 tsp Ground cumin (½ tsp for serving); 0.5 cup(s) Fresh mint (small handful) coarsely chopped

Points®

Total Time

10 min

Prep

10 min

Serves

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

Coarsely grate ½ the beetroot and set aside.
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.
Place dip in a serving bowl and stir through grated beetroot. Serve sprinkled with reaming cumin and extra fresh mint.

**Join from $20/month*!**

Beetroot and yoghurt dip

Ingredients

Instructions

You might like

Sarah’s banana loaf

Strawberry and cottage cheese muffins

Victoria's chocolate bliss balls

Anna's sweet potato and chicken patties

Sarah’s date muffins

Banana bread muffins

You might like

Sarah’s banana loaf

Strawberry and cottage cheese muffins

Victoria's chocolate bliss balls

Join from $20/month*