Beetroot and yogurt dip

Beetroot and yogurt dip
4.0/5 rating (2 votes)

  • Complexity: easy


  • 250g beetroot, peeled, washed, and boiled (without the leaves)
  • 1/2 cup walnut, roughly chopped
  • 1/2 cup parsley, chopped
  • a pinch of salt
  • 125g Greek yogurt
  • 100g mayonnaise
  • 1-2 garlic cloves
  • 1-2 tbsp olive oil


    1. Grate the beetroot and place in a sieve. Cover with cling film and place in the fridge, leaving them to drain well.

    2. In a blender, crush the garlic, then add the yogurth, mayonnaise, olive oil, and salt. Mix very well and place in the fridge. In a salad bowl, mix the beetroot with the parsley, walnuts, and yogurt mixture. Place in the fridge for one hour, then selve with bread, breadsticks, or anything you fancy.