Beetroot Yoghurt Dip
Beetroot Yoghurt Dip

At a glance
Preparation time 10 mins
Cooking time None
Makes About 1-1/2 cups

1 medium raw beetroot, peeled and coarsely grated
½ cup Jalna Greek Yoghurt 
2 teaspoons lemon juice
1 teaspoon orange zest
¼ teaspoon ground cumin
Cracked black pepper
Lavosh, to serve

  • Place grated beetroot, yoghurt, lemon juice, orange zest, cumin and pepper in a medium bowl and toss until well combined.
  • Serve with lavosh or as an accompaniment to hamburgers, grilled fish, fish cakes, chicken or lamb.

Notes: This recipe can be made a day ahead and refrigerated in a covered container. Any excess liquid that has risen to the top can be stirred back in or drained before serving.

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