This delightful dip combines the earthy sweetness of beetroots with the creaminess of Greek yogurt, a touch of dill, and the tangy zing of pickles and lemon. It’s not only delicious but also a feast for the eyes!
Preparation time : 50 minutes
Serves : 2-4
Ingredients :
- 2 medium Beetroots
- 150g Greek Yoghurt
- 2 sprigs of Dill, roughly chopped
- 1 small dill pickle
- 1 lemon
- 30ml Olive Oil
- Flake Salt
Method :
- Preheat the oven to 180c
- Wrap the beets in foil and place them into the
oven for 40min or until a skewer easily goes all the way through the beet. - Remove from the oven and let the beet cool down in the foil in the fridge
- Once cool peel the beet skin off and cut the root and top off
- Then into a bowl grate the beetroot on the coarse side a box grater
- Roughly chop the pickle add to the beetroot
- Mix the yoghurt, olive oil and chopped dill through with the beetroot
- Season with lemon juice and salt and serve
Note: Beetroots can always be cooked the day before
This recipe by A Better Choice ! (Luke Croston).
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