Beetroot and mint dip
Cook time
Total time
Recipe type: Finger food
Serves: 4
  • 2 fresh beetroots
  • ¼ cup fresh mint
  • 1 lemon juiced
  • 1 clove garlic crushed
  • 1 tbs olive oil
  • salt and pepper
  1. Preheat oven to 180 degrees Celsius and line a baking tray with baking paper.
  2. Wrap the beetroots in foil, place onto baking tray and cook for 40 minutes or until soft (you could even prep the beetroots the day before and refrigerate until you're ready to make the dip).
  3. Once the beetroots are cooked, peel the skin (it should rub off easily).
  4. In a food processor puree the beetroot.
  5. Add the mint, garlic, lemon juice, oil, salt and pepper and whiz until smooth.
Recipe by Planning With Kids at