Beetroot is one of the tastiest and healthiest root vegetables there is. The flavour is a combination of sweetness and earthiness, and combines well with ingredients that are sour, salty, or both, like goat's cheese or feta. Here is a recipe for a tasty pink dip that's a great accompaniment to Smoked Salmon, Falafel, meat dishes like spicy Kofte or even drizzled over a warm salad.

1                 Large Beetroot, cooked

1                 Garlic Clove, Crushed

1 tbsp         Red wine vinegar or Lemon juice

3 tbsp         Herbs such as Dill, Parsley or Mint

1 tbsp         Olive oil

250g          Greek Yoghurt

Salt and Pepper to taste.     

  1. Firstly cook the beetroot, either simmering in water or baking in foil for around 30-45 mins until tender. 
  2. Let the beetroot cool right down before using.
  3. Coarsely grate the cooked beetroot into a bowl and mix with the garlic, vinegar (or Lemon juice), herbs and olive oil.
  4. Add the yoghurt, mix well then season with Salt and Pepper.
  5. Chill in the fridge for 30 minutes before serving to allow the flavours to infuse.