Prep
5 mins

Cooking
6 mins

Serves 2

Beetroot

Ingredients

Serves: 2

    • 1 pack of Florette no-vinegar Beetroot
    • 4 cloves garlic
    • 1 cup Greek yoghurt
    • Juice of 2 lemons
    • 2 tbsp olive oil
    • ½ tsp ground cumin
    • ½ tsp ground coriander
    • ¼ teaspoon cinnamon
    • 1 tsp paprika
    • ½ tsp salt
    • Pinch pepper
    • 4 Corn wraps
    • ½ tsp salt
    • Toasted nuts and seeds to top – we like pistachios, pine nuts and a dukkah spice mix

Method

  1. Preheat your oven to 180c. Cut the corn wraps into 6 triangles like you would a pizza.
  2. Spread out across a lined baking tray and sprinkle with ½ teaspoon of salt.
  3. Bake for 6 minutes.
  4. Meanwhile, add all of the other ingredients to a food processor and blend until smooth. Tip into your favourite dipping bowl.
  5. Check the tortilla chips – they may need another 2 minutes.
  6. Serve the dip with the salty corn chips for the tastiest snack or as part of a sharing platter. This dip works great in cheese sandwiches or as a side to cold meats, crudités and baked potatoes!
Instagram
Facebook

BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!

COPYRIGHT © 2024 FLORETTE SALAD | IT’S INSPIRING STUFF