In the Kitchen – Beetroot Dip

Blue Gum Farm-50You will need:

One large Beetroot

One cup natural Greek yoghurt

Fresh herbs (I used Thyme and Oregano)

Salt and Pepper


What to do:

Wash and peel your beetroot then slice it into rounds about 1 centimeter thick.

Spread the beetroot onto a roasting tray with a little olive oil and bake until it is tender.

Once the beetroot has cooled, dice it finely and add it to a mixing bowl with your yoghurt, herbs and salt and pepper to taste. Mix well and serve with crackers or vegetable sticks. Yum!