Beetroot Dip


1 Medium Fresh Beetroot
3 Cloves Garlic
1 tablespoon Lime Juice or Grainfields Liquid
1 Small Spanish Onion
1 375ml tub Wholemilk Organic Yoghurt or Bioactive Yoghurt
Organic Sea Salt & Pepper to taste


Slow bake the beetroot for approximately 1 – 11/2 hours at between 150°C – 200°C. When cooked allow to cool then peel and grate. Chop finely the garlic and onion. In a bowl add all the ingredients and mix well. Serve with Turkish breads, or an assortment of crackers. This dip makes a nice accompaniment to Roast Lamb or on children’s sandwiches for school lunches.

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