Recipe Cook Time
For the beetroot dip:
Blend the boiled beetroots into a fine paste.
To the beetroot paste add curd, grated garlic, lemon juice, olive oil and mix them all together.
Drizzle some olive oil and garnish with olives and chopped mint.
Season to taste.
In a salad bowl, take yogurt, lemon juice, olive oil, mint, parsley, salt, pepper and cumin powder.
Mix all the ingredients together to make the labneh.
For the carrot dip:
Heat butter in a pan; add some olive oil and grated carrots.
In a flat plate, take yogurt, add garlic, salt, pepper and olive oil then add cooked carrots to the yogurt mix.
Top with chopped parsley and olive oil.
To Serve: Serve Pita bread with the three refreshing dips.