Beetroot borani | Nourish plant-based living
This delicious yoghurt dip is so simple to make and will definitely keep you coming back for more!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at nourishmagazine.com.au.
Ingredients
- 700g beetroot, peeled and cooked
- False
- 1 garlic clove, crushed
- 60ml extra virgin olive oil
- 60g coconut yoghurt, strained for 2–3 hours
- 1 bunch of dill, chopped
- 30ml red wine vinegar
- Salt and ground white pepper, to taste
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