- 2 beetroot, peeled and grated
- 2 T Woolworths organic maple syrup
- 1 cup Woolworths organic low-fat yoghurt
- 2 leaves gelatine, soaked in cold water
Using a blender, blend the beetroot, strain the liquid and discard the pulp.
Heat the beetroot juice and maple syrup in a small saucepan over a low heat until warm, about 2 minutes. Drain the gelatine and whisk into the beetroot mixture until the gelatine has melted. Gradually whisk in the yoghurt, then remove from the heat.
Pour into bowls and chill for 30 minutes to set.
Cook’s note: Serve with granola or beetroot salt as a dip or spread. You can replace the maple syrup with raw honey if you prefer.