Beetroot, mint and yoghurt dip
Daniel Foster
Published Apr 03, 2026
This dip is very moreish, yet good for you. Great as part of a mezze platter served with crispy pita chips as nibbles, or in a work lunchbox with leftover meat and salad.
Ingredients
| 2 | Beetroot, medium to large, topped and tailed (Main) |
| 1 | Lemon, juice of |
| 1 clove | Garlic, chopped |
| 1 tsp | Fennel seeds |
| 1 tsp | Coriander seeds |
| 1 tsp | Cumin seeds |
| 1 cup | Mint leaves |
| ½ cup | Thick greek yoghurt, unsweetened (Main) |
Directions
- Preheat oven to 180C. Wrap beetroot in tinfoil and bake for 35-40 minutes or until soft (when a skewer goes through without any resistance). Cool beetroot in the fridge, then rub off the skins and roughly chop. Blitz cold beetroot with lemon juice, garlic, spices and mint.
- Add yoghurt and pulse in a food processor a few times until just combined. Season with salt and pepper to taste.
