Menu

Beetroot Dip

By author photo Jenny Craig Team

appetiser

INGREDIENTS

  • 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

METHOD

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.

Enjoy!

start your journey now
author photo

Jenny Craig Team

View More
Since the initial opening in 1983, Jenny Craig Australia and New Zealand has expanded to more than 100 centres across the two countries. Each component of Jenny Craig’s program has also progressed over the past 35 years to fuel the company’s growth and ensure it remains one of Australia and New Zealand’s leading weight management companies.

related articles