Beetroot dip

Serve this delicious Mediterranean-style beetroot dip with crispy Lavosh or pita breads.

• 1 x 450g can baby beetroot, drained, coarsely chopped
• 250g (1 cup) Farmers Union Greek Style Yogurt
• 2 tablespoons fresh lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• SAXA Pink Himalayan Salt Flakes, to season & freshly ground black pepper
• Kurrajong Kitchens Lavosh, to serve

1. Step 1

   Combine ingredients thoroughly in a bowl. Taste and season with salt and pepper. Serve in bowl with Lavosh crisps.