Moroccan Beetroot Dip


Credit: feedyourhealth. Ali Godbold



2 x 250g cooked beetroot in natural juice (or 4 home-cooked large beetroots)

1 garlic clove crushed to a paste with salt

4 tbsp extra virgin olive oil

4 tbsp thick yoghurt

2 tbsp chopped dill

2 tbsp red wine vinegar

50g feta cheese, crumbled

walnut halves, broken

1/2 tsp black onion seeds





Blend the beetroot in a food processor, leaving some texture. 

In a shallow bowl combine the beetroot with the garlic, olive oil, yoghurt, dill, vinegar and a pinch of salt, mix together.

Sprinkle with the feta, walnuts and onion seeds and drizzle with some olive oil.




Share on Facebook
Share on Twitter
Please reload

Recent Posts

January 28, 2019

January 17, 2019

Please reload

Please reload