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Beetroot and Yoghurt Dip


With Helen Jackson

Beetroot and Yoghurt Dip

Time: 45 mins
Serves: 1 cup of dip
Cost: $5.00

Shopping
100g beetroot, scrubbed and trimmed
1-2 cloves garlic
1/2 tsp ground cumin
1/2 tsp sea salt
1/2 cup Greek style natural yoghurt (thick yoghurt gives a better texture than low fat)
1/2 tsp cumin seeds lightly toasted (optional)

Method
Scrub beetroot and cook in a saucepan of gently boiling water until tender.
Remove from the water and when cool enough to handle, rub off skin and chop.
Peeling the beetroot after cooking prevents it from losing its colour while cooking.
Place the beetroot, garlic and cumin in a food processor bowl and process until smooth.
Add the yoghurt to the bowl and pulse until well mixed.
Refrigerate the dip until required. Sprinkle with cumin seeds and mint leaves if you like.
Serve with toasted pita triangles or chunky crackers.

(Broadcast: 20 Feb 2012)


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