Beetroot and yoghurt dip
Cooked peeled beetroot
250 g, half grated and half processed
99% fat-free plain yoghurt
1 clove(s), crushed
2 tsp, (½ tsp for serving)
½ cup(s), (small handful) coarsely chopped
- 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.