The finished dip - Yummy!
Now I live in Dunedin, New Zealand, it is just a bit far to commute for their dip! So I've developed my own version that is so quick and easy it's a scandal not to try it.
You can use fresh beets, and it is better - just boil about 3 beets in some water, drain, then use the rest of the recipe as per normal.
You can do an easy dairy-free version of this recipe, by replacing the yoghurt with soy yoghurt.
I serve the dip with flat bread, or fresh home made bread.
- 1 tin of beetroot
- 1/4 cup of plain, unsweetened yoghurt
- 1 small clove garlic (I use two cloves, but I'm a garlic fiend!)
- Fresh mint, for garnish.
- Crush the garlic, and place it in a small blender bowl, together with the beetroot and yoghurt.
- Pulse until smooth.
- Garnish with the fresh mint.
For this dip, I used our home grown mint and home grown garlic from Peggy, as ours is still a bit too small. Thanks Peggy!
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