INGREDIENTS
450 g can of baby beetroot
 250 g Greek style yoghurt
 2 tbsp lemon juice
 1 tsp ground cumin
 1 tsp ground coriander
 salt and pepper to taste
  tsp Relief
 ¼ tsp Ginger oil
METHOD
  1. Drain baby beetroots and place in the bowl of a food processor.
  2. Add Ginger oil and pulse to form a rough puree.
  3. Add Relief to yoghurt and stir to blend and distribute Relief through the yoghurt.
  4. Add yoghurt, lemon juice and spices to the beetroot.
  5. Pulse until all ingredients have mixed together.
  6. Add more salt and pepper if required.

PREP TIME 10 MINUTES