Beetroot & Carrot Dip

Ingredients

• 1 1/2 tsps minced garlic
• 1 whole, fresh beetroot
• 1 tbsp smoked paprika
• 1 tbsp pepper
• 1 tsp salt
• 120 g low fat greek yoghurt
• 2 tsps olive oil
• juice of 1 lemon
• 1 medium carrot
• 1/4 cup coriander

Directions

1. Chop the carrot and beetroot into small equal size peices and steam for about 15-20 minutes until cooked. Drain and leave to cool.
2. Once the vegetables are cool add to a food processor with all the other ingredients and blend until smooth.
3. Adjust salt and pepper seasoning to taste.
4. Lovely with crudites or flat breads or used as a sauce in sandwiches.
5. Note: You can use a purple carrot to preserve the bright pink colour.