MOROCCAN BEETROOT DIP


Moroccan Beetroot Dip

Credit: feedyourhealth. Ali Godbold

Ingredients

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

Method

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.

#beetroot #tasty

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