Beetroot Dip |

Posted on

2 October 2012


Sharon A

Beetroot Dip


12 Beetroots
1 pot natural yoghurt
pinch of salt
pinch of sugar
teaspoon of mustard seeds
5 curry leaves


  • Slightly steam the beetroot and grate.
  • Whip some yoghurt with a little salt and sugar
  • Add the grated beetroot
  • Keep aside and refrigerate
  • In the meantime heat a tablespoon of oil and to it add some mustard seeds and a few curry leaves till they splutter.
  • Add this to the cold yoghurt beetroot dip and mix well....refrigerate and serve cold
Cooks Note

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