Beetroot Dip Recipe

beetroot dip recipe

This recipe couldn’t be simpler, and it goes really well with tzatiki, hummus and flat bread for an easy (al-fresco if you’re lucky) lunch.

Use this season’s new red or candy beetroots while they are still mild in flavour.


3 medium-sized fresh beetroots
125g (1/4 pot) 10% greek yoghurt
1/2 tsp cumin seeds
1 – 2 tbsp fresh coriander, plus a sprig to serve

-  Cook the beetroot whole with the skins on in boiling water or in a pressure cooker until soft. Peel the beetroot and cut into chunks.

- Put in the food processor with the yoghurt, cumin seeds and coriander and pulse until smooth.

- Serve with a dollop of yoghurt and a sprig of coriander.

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