Beet Dip

This Beet Dip is our family favorite with beets, dill, cucumber and mint all from our vege garden! I ate a lot of beetroot when I was growing up, also from my parents' vege garden. It really reminds me of home.  
Note—Don't throw away the leaves, they're delicious panfried with garlic and sesame oil!


  • 2 cooked beets, peeled (I usually roast mine for about 30 minutes)
  • 2 cups plain yoghurt
  • 1 lemon, juice only
  • handful fresh dill
  • 2 tbsp. chopped fresh mint leaves
  • 2 tbsp. finely chopped cucumber
  • salt and freshly ground black pepper
  1. Chop the beet finely in a mini food processor.
  2. Add to all other ingredients and stir.
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