By Devi Poojari
July 24, 2023
Use this bright pink, protein-loaded beetroot dip as a spread for sandwiches, to eat with cucumber sticks or add a dollop to your lunch bowl.
½ cup Greek yoghurt 2 tablespoons peanut butter ½ cup paneer, grated 6 cloves roasted garlic ½ teaspoon cumin powder 2 tablespoons olive oil ½ tablespoon Dijon mustard ½ cup boiled beetroot Salt, to taste
Add all the ingredients to a blender jar and grind to a smooth paste.
Transfer the contents to a bowl and adjust seasoning, if needed.
Serve at room temperature with cucumber sticks, use in sandwiches or yogi bowls.