Beetroot and mint dip

Beetroot and mint dip
With a can of baby beets in the pantry, this dip can be so easily whipped up . Perfect with Christmas drinks!

Makes around 1 cup
Time to make 5 minutes

1 x 400g can of baby beets, drained
2 tablespoons lemon juice
1 teaspoon crushed garlic
1 teaspoon ground cumin
1 teaspoon ground coriander
large handful of mint leaves
1/2 cup thick unsweetened yoghurt
Salt and pepper to taste

Blend all together and season to taste. Serve with vegetable sticks and rice crackers or toasted pita bread.

Health habits
- using vegetables as the base for a dip
- using yoghurt instead of sour cream
- serving with vegetables


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