Beetroot Dip

By author photo Jenny Craig Team



  • 2 whole beetroots cooked in natural juice
    (no added sugar)
  • 1 sprig (or 1 tsp dried) rosemary
  • ½ lemon, juiced
  • 1 garlic clove
  • ½ tsp Dijon mustard


1. Place all ingredients into a blender or food processor and mix until smooth.

2. Add 1 tablespoon of water if needed to blend.

3. Serve chilled.


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