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Roast Beetroot Dip  


300g beetroot

2 tbsp extra virgin olive oil

1 garlic glove (finely chopped/pressed)

1 tsp cumin

3 tbsp Greek yoghurt

squeeze of lemon juice

sea salt and black pepper.                

 


  1. Roast beetroots (wash, dry (leave skin on) – 180C for 45 to 60mins, when cool enough to handle => rub off skins and chop roughly.

  2. Put into blender with ev olive oil, garlic, cumin and Greek yoghurt – blitz until smooth.

  3. Taste and season as required, add squeeze of lemon juice.  


(Davina’s 5 Weeks to Sugar Free (Davina McCall))

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