Servings |
2 glasses
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Ingredients
- 1 medium beetroot, cubed with the skin left on
- 1 cup yogurt
- 1/4 tsp cumin seeds
- 2 tbsp chia seeds
- Salt, to taste
Ingredients
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Instructions
- Preheat oven to 180 C (360 F). Wrap the beetroot pieces in aluminium foil and bake for 20-30 minutes until it’s soft when you insert a knife into it.
- Add roasted beets, cumin seeds and salt to a blender and blend until smooth. Add yogurt, chia seeds and 1 cup of water and blend again for a few seconds. (Don’t over-blend - you want to retain some of the crunch of the chia seeds).
- Add more water if you want a thinner consistency. Taste and adjust seasoning. Serve immediately or refrigerate until ready to serve.
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