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.

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Beetroot and yoghurt dip

Ingredients

Instructions

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