Writing this with the sniffles and vitamin D withdrawals whilst it’s currently raining in London (like most of the year), it feels wrong to call this a summer recipe. But F it, it’s August and technically the sun should be shining and my umbrella should be out of sight. I’m not letting the weather kill my vibe so I will continue experimenting with fresh, summer recipes regardless #fakeittilyoufeelit
I first tried beetroot dip a couple of years ago and honestly it was a revelation. It’s simple yet flavourful and a great addition to wraps and sandwiches, as well as a decorative pop of colour.
You will need:
1 small chopped beetroot
6 tbsp Greek yoghurt (I use soy yoghurt for a vegan alternative)
A small handful of fresh mint leaves
Squeeze of lime
A pinch of salt
Seeds such as pumpkin or sunflower (optional to garnish with)
Blend all of the ingredients together in a food processor and voila…the dip is ready to eat in no time! Quantities will vary according to how much dip you require and if you prefer a stronger lime or mint flavour. You won’t need a lot of beetroot for the taste and rich purple colour so don’t go overboard with it.
Serve with falafels and salad, crackers or use the dip in wraps/sandwiches for a delicious kick.