Email to stef      

Recipe Categories: dryad's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST BRINGAPLATE CAKES-TORTES CAKESandPIES CANDY CASSEROLES COOKIES CURRY DESSERTS DIPS EGGS ENTREE ETHNIC FAMILYMAIN FISHandSEAFOOD FRUIT JAMSandJELLIES KitchenBeginners MAIN-Dinnerparty MEATS Memijs muffinssconesandbiscuits NonFoodaroundthehouse PASTA PASTRIES PIZZA POULTRY RICE SALAD-MEAL SALAD-Potato SALAD-SIDE SALADDRESSING SANDWICHES SAUCES SIDEDISHES SNACKS SOUPSandSTEWS STIRFRY STOCKSSAUCESANDBASES TartsPiesandCrumbles VEGETABLES VEGETARIAN VEGETARIAN-Stirfry

Beetroot dip




Source of Recipe


Sebastian's primary school






Recipe Introduction


serves 6-8
This is part of a series of very easy recipes the year 5,6,7s cooked (some were raw beginners)
preparation time 15 minutes





List of Ingredients



• 1 x 425g tin whole beetroot, drained
  
• 1 1/2 tbs greek yoghurt
  
• 1 tbs balsamic vinegar
  
• salt and pepper
  






Instructions



1. Place all ingredients in food processor and process until combined. Season to taste
   






Final Comments


Serve with lightly toaster bread, carrots, cucumber, celery, capsicum, snow peas, raw cauliflower or whatever you like.

Can keep (covered) up to 7 days in the fridge and it will not discolour or go off