Organic Beetroot Dip

Marinate the grated beetroot in the lemon juice and set aside.

In a dry pan, over medium heat, toast the cumin and fennel seeds for 2 – 3 minutes

Add the spices to a blender along with the roasted beetroot, breadcrumbs, walnuts, tahini, garlic and olive oil. Blend until smooth.

Fold Barambah’s All Natural Yoghurt and the raw Beetroot through the blended dip.

Season to taste and serve topped with sesame seeds and toasted walnuts.

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