This super easy-to-make and vibrantly pink Beetroot and Coconut Yoghurt Dip is a delightful combination of earthy, sweet beetroot paired with the smooth, tangy creaminess of coconut yoghurt. This vegan, dairy-free dip is a celebration of earthy beets and creamy coconut yoghurt, making it an irresistible treat for any occasion.
It can be served with fresh or roasted veggies, pitta, or vegetable chips. This dip is a perfect addition to any gathering or a healthy snack option for any day of the week.
Ingredients
- Beetroot– Beetroot gives the dip its’ gorgeous bright pink colour. It is also rich in essential nutrients such as folate, manganese, and vitamin C.
- Coconut yoghurt– Coconut yogurt is a fantastic dairy-free alternative that provides a creamy, base for this dip. The creaminess of the yoghurt creates a smooth and luscious texture, making the dip extra indulgent while still being light.
- Fresh garlic-Garlic works as an aromatic base in this dip, helping to elevate the earthiness of the beets and the tanginess of the yogurt
- Cumin– Cumin is one of the most popular spices and is commonly used in Latin American, Middle Eastern, North African, and Indian cuisines, and has a warm, earthy flavour
You can also add roasted veggies to this dip such as broccolini or cauliflower. Enjoy!
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Ingredients
- 2 Beetroots (ready-to-eat)
- 5 heaped tablespoons coconut yoghurt
- 1 teaspoon salt
- 1 teaspoon cumin
- lemon juice
- 1 clove garlic
- To garnish: Black and white sesame seeds, fresh dill, olive oil, pine nuts
Instructions
- Add beetroots, coconut yoghurt, salt, cumin, lemon juice and garlic to high speed blender. Blend until smooth.
- Serve on shallow dish.
- Garnish with black/ white sesame seeds, fresh dill, olive oil and pine nuts. Optional: add grilled veg such as broccolini. Serve with pitta bread.
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