• Choose to eat whole fruit and veg over juicing them.





Skill level

Average: 5 (1 vote)


  • 210 g (¾ cup) natural yoghurt
  • 2 large beetroot
  • 3 tsp caster sugar
  • 2 tsp dried mint, crushed


Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Makes 1½ cups

You will need to strain the yoghurt overnight.

Place yoghurt in a strainer lined with muslin over a bowl. Cover and refrigerate overnight, then discard any liquid.

Place beetroot in a saucepan, cover with water and bring to the boil. Reduce heat to medium and cook for 40 minutes or until tender. Drain. When cool enough to handle, using gloves, peel beetroot. Roughly chop 1½ beetroot and place in a bowl. Cut remaining beetroot into 1 cm cubes and reserve.

Just before serving, add drained yoghurt, sugar and mint to roughly chopped beetroot and stir to combine. Season with salt and pepper, and scatter with reserved beetroot cubes to serve.

This dip will keep refrigerated for up to 3 days.


As seen in Feast Magazine, Issue 13, pg87.

Photography by John Laurie