Beetroot and Yogurt dip

Here you have a lovely healthy dip which will add something different and definitely colour to any party. It is delicious, healthy and really easy to make. (you could even buy the beetroot already cooked, although it taste better fresh!)

This make a big quantity so if its only a few of you just half the ingredients.


500g beetroot (boiled/roasted for around one hour till soft, then skin removed)
2 cloves of garlic, crushed
1 red chili, finely diced
250g Greek yogurt
1 tbsp pomegranate molasses (or balsamic vinegar)
1 tbsp Za’atar
3tbsp olive oil
15g walnuts, toasted and coarsely chopped
60g goat’s cheese, crumble

Dice the cooked beetroot and place in a food processor with the garlic, chilli, yogurt, pomegranate molasses, za’atar and olive oil. Blitz it but not too smooth (its nice to leave it a bit chunky, rustic)  and season. Put in the serving bowl and garnish with the walnuts and goats cheese.

How easy is that??


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