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Beetroot dip

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3 cooked and peeled beetroots, roughly chopped

4 tbs plain Greek yoghurt

1 lemon juiced

Salt & pepper to taste

1 tbs chopped chives – garnish



1, Put the beetroot, lemon juice, and half the yoghurt in a blender and whizz.

2, Next transfer the mixture to a bowl, add remaining yoghurt and mix well with seasoning.

3, Garnish with your favourite herbs – chives, mint, coriander, or parsley. Serve on toast rounds or crackers.

Beetroot dip