Beetroot Dip

1 medium fresh beetroot

3 cloves garlic

1 tbsp lime juice

1 small Spanish onion

1 375ml tub bioactive yogurt

Sea salt and pepper to taste


Slow bake the beetroot for approx 1- 1.5 hour at 150-2000C. When cooked, allow to cool, then peel and grate. Chop finely the garlic and onion. In a bowl add all the ingredients and mix well. Enjoy!

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