Beetroot & Mint Dip

By shahdan • October 14, 2016

4 servings
30 min
Beetroot & Mint Dip

Beetroot & mint are a match made in heaven! This hearty Beetroot & Mint dip is sweet, tangy, fragrant, and creamy… It makes a great dip for casual gatherings, served with vegetable sticks or crackers. For a colourful hour d’ouvre table, you may also want to serve it with a selection of other dips such as an Eggplant Dip, Bessara, Roasted Red Pepper Hummus, White Beans Dip, Green Caviar Dip, or Guacamole.



  • 4 medium beetroot (about 300 grams, cooked, peeled & cubed) - بنجر
  • 1 handful mint (about 20 leaves) - نعناع
  • 1 small lime (juiced) - ليمون بلدي
  • 1 medium garlic clove (minced) - فص ثوم
  • 4 tablespoon yoghurt (or Labna) - زبادي
  • sea salt (to taste) - ملح البحر
  • black pepper (to taste) - فلفل أسود

Step by step

  1. In a small food processor, add cubed cooked beetroots, mint leaves and minced garlic clove. Pulse for short intervals until very finely chopped yet not pureed.
  2. Transfer to a bowl. Add lime juice and yoghurt or labna and stir. For best results, gradually add the yoghurt or labna while you mix to have control over the consistency you like.
  3. Season with sea salt and freshly cracked black pepper, and garnish with fresh mint leaves. You can store it in a sealed container in the fridge for a couple of days.


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