Beetroot dip

Ingredients

  • 1 large beetroot
  • 1 cup Greek yoghurt
  • 8 - 10 stems of fresh coriander
  • Coconut oil

Method

  • Peel beetroot. Cut into cubes 1 cm square. Place on baking tray with a tablespoon of coconut oil turning every 5 - 10 min. Set the oven on 175 degrees celsius and cook for 20 - 30 min. 
  • Add beetroot, yoghurt and coriander to food processor. Process until chopped and mixed thoroughly
  • Have with your favourite crackers or as a spread on a burger.