This Bright Pink Dip has lovely flavor, easy to make and full of healthy goodness!
2 Large Beetroot, peeled
1 clove of garlic, minced
1&1/2 Sour Cream container or Yogurt
1 tbsp fresh mint, chopped
1 tbsp apple vinegar
2 tbsp Olive Oil
1&1/2 Lemon Juice - or more according to taste
Boil the beetroot until tender.
Wash under cold water.
Grate the beetroot into a sieve on a bowl to drain all the water. Leave it for 5 minutes to drain well.
In another bowl, combine the garlic, mint and beetroot.
Add the sour cream, olive oil, vinegar & lemon juice and taste until you reach the desired taste and flavor. (I like it sour)
Stir well and combine. could be refrigerated for a couple of days and the flavors intensifies because of the lemons.
Serve with triangles of oven baked pita bread ! Yum!