[cooked-sharing]
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 or 1/2 teaspoon Digest Easy solution
¼ tsp Ginger oil
1
Drain baby beetroots and place in the bowl of a food processor.
2
Add Ginger oil and pulse to form a rough puree.
3
Add Relief or Digest Easy solution to yoghurt and stir to blend and distribute through the yoghurt.
4
Add yoghurt, lemon juice and spices to the beetroot.
5
Pulse until all ingredients have mixed together.
6
Add more salt and pepper if required.
CategoryChristmas, Dips, Sauces and Dressings
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 or 1/2 teaspoon Digest Easy solution
¼ tsp Ginger oil
Directions
1
Drain baby beetroots and place in the bowl of a food processor.
2
Add Ginger oil and pulse to form a rough puree.
3
Add Relief or Digest Easy solution to yoghurt and stir to blend and distribute through the yoghurt.
4
Add yoghurt, lemon juice and spices to the beetroot.
5
Pulse until all ingredients have mixed together.
6
Add more salt and pepper if required.
