Main Course
Beetroot Yoghurt Dip
Always use a strained Greek yoghurt or strain it yourself by sitting it in a sieve lined with a clean j cloth or kitchen towel. Allow all the watery liquid to drain into the jug below.
Pat the beetroot dry after blitzing if it is very watery.
Pat the beetroot dry after blitzing if it is very watery.
Ingredients
- 500 g Irish Greek yoghurt
- 200 g vac-packed beetroot finely blitzed
- 1/2 tsp cumin
- 1 clove garlic
- 2 tbsp cider vinegar
- 2 tbsp extra virgin olive oil
- 2 tbsp pine nuts
- Salt for seasoning
Method
- Blitz the beetroot until it is in small little pieces.
- Add in all the other ingredients except for the yoghurt. Pulse until combined. Do not over-blitz.
- Stir in the yoghurt. Cover and chill for at least 30 minutes until chilled.
- Serving Suggestions:
- Spread the beetroot yogurt dip on the base of a serving plate, and garnish with crumbled feta, olive oil, sea salt and dill.
- Use as a dip for fresh crusty bread or spread the beetroot dip on the end of the platter. Sprinkle with hot smoked salmon, red onion, avocado chunks and fresh rocket.
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