Beetroot and Yoghurt Dip

Matte Black Bowls
by Matte Black Bowls
1 Portion
5 min

This is a great simple dip which can add colour to any meal or snack event. The yoghurt makes it creamy, but also keeps it light and nutritious. It is so quick to rustle up, and the vibrant pink colour is just amazing – it always gets a few comments from guests. I like to have it as part of a mezze selection with other salads and dips, but it is also great smothered on bread as a lunch. I served it alongside a harissa cous-cous salad for a family BBQ on this occasion, but it also paired great with a whole roast mackerel.

Just look at that pink colour!

Top with some toasted seeds for an extra crunch

Alongside a Harissa Cous-Cous salad

Recipe details
  • 1  Portion
  • Prep time: 5 Minutes Cook time: 0 Minutes Total time: 5 min
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Ingredients

  • 250g cooked beetroot (the vacuum packed works great)
  • 100g Greek yoghurt
  • 1 tsp Cumin
  • 1 tsp Lemon Zest
  • 1 tsp Lemon Juice
  • 1 small garlic clove, finely diced
  • Salt and Pepper
  • Toasted Seeds (to garnish)
Instructions

Place the cooked beetroot, yoghurt, and garlic clove in a blender or food processor and pulse for 2-3 minutes until completely smooth.
Add the Cumin, Lemon Juice and Zest and pulse for another minute. Add salt and pepper to taste, blitz for another 30 seconds or so, then pour into your favourite serving bowl.
Matte Black Bowls
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