Serves: 4
Prep Time: 15 mins
Cook Time: 60 mins
  • 300g raw beetroot or ready cooked
  • 1 garlic clove, peeled
  • 3tbsp natural yoghurt
  • 1 lemon, juice & zest
  • 3tbsp tahini
  • 2tbsp pomegranate molasses
  • 2tbsp fresh mint leaves, finely chopped
  • 1/2tsp salt
  • 100g pomegranate seeds
Nutrient Per 100g Per serving
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Packed full of flavour this tasty dip is fresh and light. Perfect served with a selection of vegetables, flat breads and crackers.


Preheat the oven to 180°C, fan 160°C, gas 4.
Wrap the whole beetroot in a square of foil and place on a tray in the oven for 60–90, or until a sharp knife slips easily into the centre.
Place the roasted beetroot in the food processor along with any juices in the foil, plus the garlic and process until smooth. Add the natural yoghurt, lemon zest and juice, tahini, pomegranate molasses, mint and salt and blend for 2-3 minutes, until really smooth. You may need to add a splash of cold water if your mixture is looking very thick. Taste and adjust the seasoning as necessary.
Spoon into a serving bowl and sprinkle over the pomegranate seeds and some extra mint leaves and serve with prepared vegetable crudités, crackers or pitta/flat bread.