Beetroot and Yoghurt Dip

Ingredients

(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

Method

• 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.