Try this amazing beetroot dip!


  • 1x 450g can of canned baby beetroots, drained

  • ½ bunch mint, leaves picked

  • ½ clove garlic, minced

  • zest of 1 lemon

  • 1 tsp. cumin

  • Salt and pepper

  • ¾ cup low fat Greek yoghurt


  • 1.

    In a food processor, process the beetroot, mint and garlic until very smooth.

  • 2.

    Place in a bowl and add the lemon juice and spice and yoghurt and fold together until well combined. Season the dip with salt and pepper and serve with crispy crackers.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 114kj
  • Fat Total 1g
  • Saturated Fat 1g
  • Protein 9g
  • Carbohydrate 16g
  • Sugar 10g
  • Sodium 484mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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