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Beetroot & mint dip:

Print Recipe

Ingredients

  • 3-4 bulbs of cooked pickled beetroot
  • 1 small pot of plain yoghurt approximately 100g
  • Juice of half a lemon
  • Small handful of fresh mint finely chopped
  • Salt and pepper to taste

Instructions

  • Blend the beetroot and yoghurt in a blender until smooth. Add lemon juice and stir through the mint, season and serve.