Beetroot Dip

Ingredients

• 1 pound of beets

• 2 cups MOO Greek Style Yoghurt

• 2 teaspoons of freshly squeezed lemon juice

• Multigrain wrap bread

• Olive Oil

• Italian herbs

Method

Dip

1. Combine beetroot, yoghurt and lemon juice in a blender and blitz

2. Serve into a serving bowl

Crisp Bread

1. Cut multigrain wrap into triangular shaped slices

2. Spray with olive oil and sprinkle with Italian herbs

3. Cook in the oven for 5 minutes or until crunchy

4. Serve with Beetroot dip!