Beetroot Yogurt Dip | Vegetable Curd Dip | Minty Beetroot Curd Dip

Everyone loves dip 🙂 They are great served with Doritos, salty crackers or vegetable cutlets, or with salad. I am a huge fan of beetroot and its beautifully rich-colored root vegetable is full of goodness. I love to add beetroot in many ways, but eating it raw is the one I love the most.

Beetroot Yogurt Dip

Including beets in your kid’s diet is great for their health. Beetroot is a root vegetable also known as red beet, table beet, garden beet, or just beet. Packed with essential nutrients, beetroots are a great source of fiber, manganese, potassium, iron, and vitamin C.

Bursting with flavor and fragrance, mint is a great flavor booster. It adds bright, fresh notes to both sweet and savory dishes. Lemon juice is my favorite flavor booster. If a dish tastes a little dull, the addition of some freshly squeezed lemon juice will often boost the flavor. To retain the fresh flavor, it is best to add the lemon juice at the last moment. Aside from adding a boost of acidity the lemon juice often means that the dish will require less salt and retains color as well.

Vegetable Yogurt Dip

Click here for recipes with Beetroot

Beetroot Yoghurt Dip | Vegetable Base Dip | Minty Beetroot Curd Dip

Dips are a fantastic way to encourage children to eat vegetables and it is a win-win situation if dip made with vegetables like beets. This veggie dip easy to make and is perfect as a make-ahead recipe. Surprisingly, Reyansh loved it and finished half of the bowl (Happy Me).

Minty Beetroot Curd Dip

Ingredients :
Beetroot – 1 medium
Few fresh mint leaves
Sesame seeds – 1/4 cup
Greek yogurt – 1/4 cup
Chopped garlic – 3 tbsp
Roasted cumin seeds – 1 tsp
Green chilly – 2
Black salt – 1/2 tsp
Juice of half lemon
Himalayan pink salt to taste

Healthy Veggies Dip

Method :

  1. Boil medium size beetroot in a pressure cooker and allow to cool down completely. Then peel the boiled beetroot and cut boiled beetroot into small cubes.
  2. Wash mint leaves, green chilies, and roughly chop them.
  3. Put boiled beetroot, mint leaves, garlic, sesame seeds and green chilies with all other ingredients in a grinder. Grind all ingredients until smooth (Do not add water).
  4. Transfer chutney into a clean and dry glass jar. Serve with your favorite snacks.
My Favorite Veggie Dip
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