View Larger Image Beetroot Dip Jenny Hobbs2021-09-03T07:22:23+00:00September 3, 2021|Recipe|0 Comments 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 ⅛ tsp Relief ¼ tsp Ginger oil METHOD Drain baby beetroots and place in the bowl of a food processor. Add Ginger oil and pulse to form a rough puree. Add Relief to yoghurt and stir to blend and distribute Relief through the yoghurt. Add yoghurt, lemon juice and spices to the beetroot. Pulse until all ingredients have mixed together. Add more salt and pepper if required. PREP TIME 10 MINUTES Share This Story, Choose Your Platform! FacebookTwitterRedditLinkedInWhatsAppTumblrPinterestVkXingEmail Related Posts Quinoa Slaw Gallery Quinoa Slaw Basil Pesto Gallery Basil Pesto Easy One Hour Bread Gallery Easy One Hour Bread Herb and Garlic Dip Gallery Herb and Garlic Dip Leave A Comment Cancel replyComment Save my name, email, and website in this browser for the next time I comment.