Picture from Eat Well NZ
If you’re staying up late watching the Olympics, you might feel the need for some snacks to get you through. This beetroot dip with home made pita chips is the perfect solution. This dip is easy to make, healthy, low calorie and tasty to boot.
- 2 fresh beetroot
- 1 tsp olive oil
- 1/2 teaspoon sumac
- 2 tablespoons unsweetened, natural yoghurt
Peel the beetroot and cut into quarters, then cut those pieces in half. Place in a pot of boiling water and cook for 20-30 minutes, until tender. Drain and pat dry with a paper towel. Heat oil in pan, add the beetroot pieces, sprinkle with the sumac and pan fry for 5 minutes. Season with pepper. Place beetroot pieces in a bowl with the yoghurt and blend with a stick blender until smooth.