Ingredients
- Makes 450g
- 500-600g beetroot (about 5 medium sized beetroot)
- 400g Greek yogurt
- 3 garlic cloves, crushed finely
- 6 walnut halves, crushed
- 2 Tbsp redwine vinegar
- 4 Tbsp extra virgin olive oil
- salt to taste
GREEK BEETROOT DIP
Method
- Wash the beetroot, then place into a suitable sized pot
- Cover generously with cold salted water
- Bring to the boil and cook for at least 25-30 minutes or until very tender
- Drain and cool
- When the beetroot are cold, peel them and dice them into small bite sized cubes (
- 5cm)
- Put them in a large bowl along with the Greek yogurt, the crushed walnuts and garlic
- Stir until the ingredients are combined
- Whilst gently stirring pour in the oil and the vinegar so that the oil gets incorporated into the yoghurt
- Add the salt, stir to combine and enjoy!
Comments
Thanks to McArthurs Berry Farm for the beetroot, and to Indigo Bakery for the bread used in the demonstration at the market.
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