Beetroot & Carrot Dip

Ingredientes

• 1 1/2 colheres de chá minced garlic
• 1 inteira, fresca beetroot
• 1 colher de sopa smoked paprika
• 1 colher de sopa pepper
• 1 colher de chá salt
• 120 g low fat greek yoghurt
• 2 colheres de chá olive oil
• juice of 1 lemon
• 1 média carrot
• 1/4 cup coriander

Instruções

1. Chop the carrot and beetroot into small equal size peices and steam for about 15-20 minutes until cooked. Drain and leave to cool.
2. Once the vegetables are cool add to a food processor with all the other ingredients and blend until smooth.
3. Adjust salt and pepper seasoning to taste.
4. Lovely with crudites or flat breads or used as a sauce in sandwiches.
5. Note: You can use a purple carrot to preserve the bright pink colour.