Beetroot and horseradish dip
Add some colour to your platter with this super healthy, Turkish-style dip. Natural yoghurt makes for a creamy consistency and a hint of dill adds a tangy taste
200 g, fresh
25 g, (1/3 cup)
2 tbs, chopped
Reduced-fat unsweetened natural yoghurt
1 tbs, grated
- Cook beetroot in a medium saucepan of boiling water for 30 minutes or until tender. Drain. When cool enough to handle, peel and coarsely chop.
- Place beetroot, breadcrumbs made from fresh white bread, dill, horseradish and yoghurt in a food processor. Process until smooth.
SERVING SUGGESTION: Carrot and celery sticks.