Guest guest Posted June 13, 2008 Report Share Posted June 13, 2008 Beetroot and Yoghurt Dip 440 g (15 1/2 oz) can baby beetroot, drained 1/2 small red onion, chopped 1/4 cup sultanas (raisins) 2 teaspoons white wine vinegar 1/4 cup plain soy yoghurt 1. Preheat oven to 200 C (400 F) or 180 C (350 F) fan-forced. 2. Process beetroot, onion, sultanas and vinegar until almost smooth. Transfer to a bowl. 3. Add yoghurt. Stir to combine. Serves 8. Quote Link to comment Share on other sites More sharing options...
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