50 min
2-4
All Year, Autumn, Winter

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!

Recipe written by Luke Croston

 

by

Ingredients

Method

  1. Preheat the oven to 180c
  2. 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.
  3. Remove from the oven and let the beet cool down in the foil in the fridge
  4. Once cool peel the beet skin off and cut the root and top off
  5. Then into a bowl grate the beetroot on the coarse side a box grater
  6. Roughly chop the pickle add to the beetroot
  7. Mix the yoghurt, olive oil and chopped dill through with the beetroot
  8. Season with lemon juice and salt and serve
    Note: Beetroots can always be cooked the day before

 

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