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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