Low Carb Beetroot Dip
Ingredients
- 2 Beetroots medium sized
- 3-4 Garlic Cloves
- 1/2 Coconut Yoghurt
- Juice of half lemon
- 1 Tbs extra virgin olive oil
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp ground cinnamon
- 1/2 tsp paprika
- 1/2 tsp salt
- Pinch Pepper
- Toasted pistachios (or any other nuts), fresh mint and vegan feta
Instructions
- Preheat oven to 220 degrees celsius.
- Cut off the beetroot stems 1 cm from the roots. Scrub the beetroots and wrap them individually in aluminium foil. Wrap the garlic pods also in foil.
- Bake the beetroots for 1 hour in the oven. Place the wrapped garlic pods also in the oven 30 minutes after placing the beets to bake.
- Cool and peel the beetroot. Chop the beets roughly. Place the beets, garlic, yoghurt, lemon juice, olive oil, cumin, coriander, cinnamon and paprika in a food processor and process till smooth and creamy. Season to taste with salt and pepper. Chill till required. Serve with warm, crusty bread or crackers.
