Beetroot and Yogurt Dip with Crudités
Makes 1 serving

INGREDIENTS
100 g Cooked beetroot (The vacuum-packed kind, not beetroot in vinegar. Vacuum-packed, not pickled. Pickled beetroot carries vinegar and usually sulphites.)
100 g Greek yogurt, 0% fat
1 clove, about 3 g Garlic
Half a tsp Ground cumin
A squeeze Lemon juice
100 g Cucumber
80 g Carrot
To taste Salt

METHOD
1. Blend the beetroot with the garlic, cumin and lemon until smooth.
2. Fold the purée into the yogurt with a spoon rather than blending the two together, so the dip stays thick enough to hold on a carrot.
3. Salt to taste, then cut the cucumber and carrot into batons and eat.

Contains milk.

RECIPE NOTES
Beetroot in vinegar makes a sour dip. The plain vacuum-packed kind is what this wants.
Most of the 13 g of protein is the yogurt. Made with 5% yogurt instead it is about 40 kcal more.

Full recipe: https://www.getfuel8.com/recipes/beetroot-yogurt-dip-crudites
