Beetroot Raita
Beetroot Raita with apple cider vinegar (ACV) is a tangy sauce made with Live Original ACV.
Serves
4 people
Prep time
10 minutes
Ingedients
-
1 small bunch organic beetroot
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30ml Willy’s Apple Cider Vinegar (add more to taste)
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300g Greek yoghurt
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Bunch of fresh mint, chopped
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1 lemon (½ for juice, ½ for zest)
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Salt, to taste
Method
Scrub beets clean and grate (skin on for maximum nutrition).
Place in a bowl and pour over Willy’s ACV. Let steep for a few minutes.
Chop mint and zest half a lemon.
Add Greek yoghurt to the beetroot and stir to combine.
Mix in lemon juice, zest, chopped mint and a pinch of salt.
Taste and adjust seasoning if needed.
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