Making Viral PINK SAUCE at Home

Ingredients

• 120 g Dragon Fruit (fresh, ripe, peeled and cubed)
• 1 tsp Garlic Powder (or 2 fresh garlic cloves, minced)
• 1 tsp Onion Powder
• 1 tsp Red Chili Powder
• 1 tsp Garam Masala
• 1 tsp Roasted Cumin Powder
• 0.5 tsp Pink Himalayan Sea Salt (or regular table salt)
• 1 tbsp Sunflower Oil (neutral oil)
• 2 tbsp Honey
• 1 tbsp Lemon Juice (freshly squeezed)
• 120 g Beetroot (about half a medium beet, washed, peeled and cut into chunks)
• 5 g Ginger (about a ½‑inch piece, peeled and minced)
• 1 Garlic Clove (peeled and minced)
• 2 tbsp Olive Oil (extra‑virgin preferred)
• 1 tsp Coriander Powder
• 250 g Thick Curd (Greek‑style yogurt or labneh, well‑drained)
• 0.5 tsp Salt (regular table or sea salt)

Instructions

1. Gather & Measure Dragon Fruit Ingredients

   Wash, peel and cube the dragon fruit. Measure all spices, oil, honey and lemon juice into a small bowl.

   Time: PT5M

2. Blend Dragon Fruit Pink Sauce

   Add dragon fruit, garlic powder, onion powder, red chili powder, garam masala, roasted cumin powder, pink salt, sunflower oil, honey and lemon juice to the blender. Blend on high until completely smooth and creamy.

   Time: PT2M

3. Store Dragon Fruit Sauce

   Transfer the pink sauce to a clean jar, seal, and refrigerate until ready to serve.

   Time: PT1M

4. Prepare Beetroot

   Wash, peel and cut the beetroot into 1‑inch chunks.

   Time: PT3M

5. Steam Beetroot

   Place beetroot chunks in a steamer basket over boiling water. Cover and steam for 15 minutes, or until a fork slides in easily.

   Time: PT15M

   Temperature: 100°C

6. Cool Beetroot

   Remove the beetroot from the steamer and spread on a plate to cool completely (about 5 minutes).

   Time: PT5M

7. Blend Beetroot Pink Dip

   In the blender, combine cooled beetroot, ginger, garlic clove, lemon juice, olive oil, red chili powder, coriander powder, roasted cumin powder, salt and thick curd. Blend until smooth and creamy.

   Time: PT3M

8. Finish & Serve

   Transfer the beetroot dip to a serving bowl. Garnish with a drizzle of olive oil or a sprinkle of roasted cumin if desired. Serve alongside the dragon fruit pink sauce or use separately.

   Time: PT2M

Nutrition Facts

Calories

110

Protein

3 g

Carbohydrates

18 g

Fat

4 g

Fiber

3 g