Beetroot Dip

What You Need


250g Roasted Beetroot

100g Coconut Yoghurt

1 Tsp Cumin Seeds

30g Garlic

Drizzle Olive Oil 




1. Pre-heat oven 180c 

2. Place a small whole garlic in tin foil, unpeeled. Drizzle with olive oil and salt

3. Roast garlic for 20 minutes 

4. Place the beetroot, coconut yoghurt, cumin seeds, salt and pepper in a food processor

5. Squeeze the cooked garlic into the processor 

6. Blitz 

7. Scoop into a bowl and serve 

8. Enjoy! 


Beetroots are in season, and they are full of flavour. This is a perfect dish to make for guests or a dinner party. 

We used cumin seeds but it works well with any seed: 

– Black mustard 

– Fenugreek 

– Coriander 

Best served with crackers or tortilla chips 

Food is best shared: