Beetroot and Mint Dip

A combination of grated beetroot and mint in a yoghurt dressing



I haven’t given any measurements as to be honest I play it by ear


  • Cooked beetroot
  • Fresh Mint
  • Ground cumin
  • Salt
  • Soft brown sugar
  • White wine vinegar
  • Low fat Greek style yoghurt





  1. Finely grate the cooked beetroot into a mixing bowl.
  2. Chop the mint and add to the beetroot
  3. Add ground cumin, soft brown sugar and salt to suit taste
  4. Stir to combine well
  5. Add white wine vinegar (enough to flavour but not enough to produce an excess of liquid) and stir
  6. Add enough yoghurt to create a soft spread.
  7. Leave in the refrigerator for a day so the flavours combine well



  • Grate ready pickled beetroot instead of using fresh beetroot and wine vinegar
  • Mayonnaise could be used instead of the yoghurt.


Download printable version


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