Roasted root veg with beetroot and cucumber dips recipe
Roasted vegetables make a tasty snack, especially when served with a couple of delicious dips.
Source: nhs.uk
Ingredients
- small carrots, trimmed, scrubbed and halved
- small parsnips, trimmed, scrubbed and quartered
- sweet potatoes, scrubbed and thinly sliced
- tablespoons olive oil
- teaspoon cumin seeds, or 0.5 teaspoon ground cumin
- cooked beetroot, roughly chopped
- canned cannellini beans in water, rinsed and drained
- tablespoons low-fat, lower-sugar plain yoghurt
- freshly ground black pepper
- cucumber, finely chopped
- low-fat, lower-sugar plain yoghurt