My beetroot dip will really rock your world. A great go-to dip which is really simple to make at home, with only a few ingredients. This little number will go very nicely alongside a cheese and meat platter or loaded into your sandwich or to accompany a salad, the possibilities are endless.
I love beetroot, they are delicious raw, roasted, boiled or even pickled. A very powerful antioxidant, an excellent source of vitamins and minerals. High in iron and potassium this little red bulb is a powerful titan in the health food world.
n.b. you will need a food processor for this
4 Beetroot, quartered, skins on, washed
2 Tsp Horseradish Sauce
2 Tbsp Greek Yoghurt
1 Lime/Lemon, squeezed
Salt & Pepper
1. Turn oven to 200c. Line a roasting tin and add the beetroot, pop in the oven for 35-40 minutes.
2. Once beetroot is roasted take out and let it cool off for 5 or so minutes. Grab your food processor and add just the beetroot in and lime juice.
3. Blitz until smooth, I like mine slightly chunky so didn’t blitz as much.
4. Scoop into a bowl, stir in yoghurt and horseradish, season to taste with some salt & pepper.