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
- 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)
- 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.
- Add the yogurt, cumin, all spice and salt to taste and stir together.
- 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)