• 2 medium size carrots
• 2 sprigs of coriander
• ¼ teaspoon of cumin
• 1 garlic clove
• ¼ cup chopped parsley
• ¼ cup breadcrumbs
• ¼ cup greek yoghurt
• ¼ cup Manzanillo Grove olive oil
• salt and pepper to taste

Put beetroot, garlic and parsley in a blender and blend until smooth.

Add breadcrumbs and yoghurt, blend again until smooth.

Slowly add oil while blending until all ingredients are combined.