Beetroot Dip

This a super yummy dip that's fresh and light. The light blend of spices gives it a more interesting flavour (and the colour is beautiful!)


  • 750g Cooked Beetroots
  • 100g Greek Yogurt
  • 1 Garlic Clove
  • 1 tsp Cumin
  • 1½ tsp All Spice
  • Salt
  • 3 Spring Onions
  • Optional: 50g Crumbed Goats Cheese to top

(For a lactose free version substitute the greek yogurt with 2 tbsp coconut cream and 2 tbsp soya yogurt like alpro)



  1. Drain the fluid from the beetroots and blend with the garlic till smooth using a hand blender or similar. (Be careful because beetroot stains!) If you notice that there's an excess of liquid, carefully pour the puree into a sieve and jiggle slightly to get the liquid to drip off. Don't push the puree through though! Pour the puree back into the bowl from the sieve.
  2. Add the yogurt, cumin, all spice and salt to taste and stir together.
  3. Spoon the dip into a serving dish, slice the spring onions and spread over the top of beetroot dip. (Crumb goats cheese over the top if too if you like)