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Beetroot and Yogurt Dip with Crudités

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

1 serving · 8 ingredients · 3 steps

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Beetroot and Yogurt Dip with Crudités, plated and ready to serve. — The finished recipe. Beetroot and Yogurt Dip with Crudités

Ingredients 1 to 6 for beetroot and yogurt dip with crudités arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 8 for beetroot and yogurt dip with crudités arranged separately on a dark worktop. — Ingredients 7 to 8. 80 g Carrot. To taste Salt

Beetroot and Yogurt Dip with Crudités, preparation step 1: Blend the beetroot with the garlic, cumin and lemon until smooth. — Step 1. Blend the beetroot with the garlic, cumin and lemon until smooth.

Beetroot and Yogurt Dip with Crudités, preparation step 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. — Step 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.

The finished beetroot and yogurt dip with crudités. — Step 3. Salt to taste, then cut the cucumber and carrot into batons and eat.

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