Beetroot Dip

Beetroot Dip

Serves 10

450g can baby beets
½ cup creamed cottage cheese or natural yogurt
1 teaspoon garam masala (optional)
2 tablespoon orange juice
Juice of 1 lemon


  1. Drain baby beets.
  2. Add all ingredients to a blender and mix until smooth.
  3. Serve with vegetable crudites or pita crisps.


This recipe meets the GREEN criteria in the National Healthy School Canteen Guidelines and the ACT Government Healthy Food and Drink Choices Policy.