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Best-ever rainbow platter

Get the party started with this dreamy beetroot dip and raw vegetable rainbow. It’s great for Christmas entertaining or as an easy, healthy afternoon snack.

71 calories per serve

Allergens: Recipe may contain sulphites, milk and lactose.

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6 Ingredients


  • 1 x 450g can baby beetroot, drained, coarsely chopped

  • 2 tbsp fresh lemon juice

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 125g (1/2 cup) Greek style yoghurt

  • Assorted vegetables (such as cherry tomatoes, capsicum, carrot, sugar snap peas, radish, asparagus and broccolini)

2 Method Steps


  • Step 1

    Place beetroot

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    (1 x 450g can baby beetroot, drained, coarsely chopped), lemon juice (2 tbsp fresh lemon juice), cumin (1 tsp ground cumin) and coriander (1 tsp ground coriander) in a bowl. Season. Use a stick blender to blend until smooth. Stir through yoghurt (125g (1/2 cup) Greek style yoghurt).


  • Step 2

    Transfer dip to a serving bowl. Serve with assorted vegetables (Assorted vegetables (such as cherry tomatoes, capsicum, carrot, sugar snap peas, radish, asparagus and broccolini)).
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