Beetroot and yoghurt dip
0
Points®
Total time: 10 min • Prep: 10 min • Cook: 0 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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