Beet, Mint & Cashew Dip
Servings
4
Servings
4
Ingredients
Instructions
  1. Steam the beetroot on the stovetop for 20 minutes or until very tender.
  2. Allow to cool then place in a food processor with the yogurt, cashews, lemon juice, olive oil and mint. Season with salt and pepper. Blitz until smooth.
  3. Slice carrot into batons and serve with dip.
Recipe Notes

149 calories per serving

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Beet, Mint & Cashew Dip
Beetroot, Mint & Cashew Dip
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Servings
Ingredients
Servings
Ingredients
Beetroot, Mint & Cashew Dip
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Steam the beetroot on the stovetop for 20 minutes or until very tender.
  2. Allow to cool then place in a food processor with the yogurt, cashews, lemon juice, olive oil and mint. Season with salt and pepper. Blitz until smooth.
  3. Slice carrot into batons and serve with dip.
Recipe Notes

149 calories per serving