Beetroot and Yogurt Dip with Crudités

Make beetroot and yogurt dip with crudités, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
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
Ingredient notes on the recipe page.

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.
Check ingredient packaging for allergen information.

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

AI-generated images illustrating the recipe.

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