Beetroot, mint and yoghurt dip
( MAKES 2 cups )
This dip is very moreish, yet good for you. Great as part of a mezze platter served with crispy pita chips as nibbles, or in a work lunchbox with leftover meat and salad.
- Preheat oven to 180C. Wrap beetroot in tinfoil and bake for 35-40 minutes or until soft (when a skewer goes through without any resistance). Cool beetroot in the fridge, then rub off the skins and roughly chop. Blitz cold beetroot with lemon juice, garlic, spices and mint.
- Add yoghurt and pulse in a food processor a few times until just combined. Season with salt and pepper to taste.