Beetroot Dip


1 x 450g can of drained and coarsely chopped baby beetroot
250g of Greek-style yoghurt
2 table spoons of freshly squeezed lemon juice
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt & freshly ground black pepper to taste
Pita bread to serve

1) Combine all your ingredients thoroughly in a bowl. Season with salt and pepper.
2) Serve with pita bread.


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