Quick and Easy Beetroot Dip

Sauces / Marinades , Vegetarian


1 medium sized beetroot
2 cloves garlic
½ cup cashews
½ cup sunflower seeds
1 tsp cumin
Handful mint
½ cup Greek yoghurt
Olive oil


Toast the cashews and sunflower seeds in the oven or a dry fry pan on moderate heat. Once toasted, crush in a mortar and pestle. Peel and grate the beetroot and squeeze out any excess moisture. Finely grate the garlic and mix through. Add the crushed nuts/seeds and yoghurt. Roughly chop the mint and add to the dip. Add salt and pepper to taste. When serving place in a bowl and drizzle over a little olive oil and some extra mint leaves. Enjoy the dip with your favourite bread or vegetable sticks!


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