Niall McKenna's Beetroot and Yoghurt Dip

Beetroot and Yoghurt Dip


(Serves 6-8)

  • 700g beetroot, raw
  • 700g greek yoghurt
  • 3tbsp olive oil
  • 4tsp red wine vinegar
  • 1 clove garlic, grated
  • 2 limes, both zested and the juice of 1
  • 3tbsp walnuts, crushed
  • To start, place the beetroot in a large saucepan and cover with cold water. Bring to the boil and cook on a medium heat for 20 minutes until the beetroot is soft and cooked.
  • Next, strain and remove beetroot from the pot and leave to cool. Once cooled, peel off the skins and dice into a large bowl. Then, add in the yoghurt, olive oil, vinegar, garlic, lime zest, and lime juices, using a stick blender to blend to a smooth consistency.
  • To serve, sprinkle the crushed walnuts on top.
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