Tuesday, January 24, 2012

Pink Dip

Jacinda clearly enjoying her pink dip with baby carrots

Our garden is brimming with beetroots at the moment, we traded some with our neighbour for her abundance of green beans and then whizzed up the rest into a simple dip.

Ingredients:
4 small beetroots 
1 pottle of greek yoghurt
2 cloves of garlic 

Method:
Peel and dice the beetroots and garlic.
Place all ingredients in a food processor or blender and whizz.

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