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.
Roast beetroots (wash, dry (leave skin on) – 180C for 45 to 60mins, when cool enough to handle => rub off skins and chop roughly.
Put into blender with ev olive oil, garlic, cumin and Greek yoghurt – blitz until smooth.
Taste and season as required, add squeeze of lemon juice.
(Davina’s 5 Weeks to Sugar Free (Davina McCall))
Commenti