Sunday 25 September 2016

Mint & Beetroot Yoghurt Dip

I'm holding on to the last few days of summer with this one, I know. It's such a good addition to salads (warm chicken salads especially), and being used as a dip with warm, crusty bread, that I couldn't not share it. It would, in my opinion, make the ideal BBQ dip accompaniment, but even if we aren't lucky enough to barbecue for a fair few months, this dense little dip is a great side plate to add to your antipasti platter, which I'm sure you'll agree is a delicacy to enjoy all year round...

This recipe makes a large tub full, so it's perfect to make on a Sunday and include in your lunches throughout the week.

You'll need:
  • 2 beetroots (I used pickled ones here)
  • 400g Greek yoghurt (I use Fage)
  • 1 handful fresh mint leaves
  • 1 tablespoon tahini
  • Juice of half a lemon
  • Salt
Chop your beetroot and place in a food processor. Tear off your fresh mint leaves until you have a decent handful and add with the beetroot. Then, chuck everything else into the processor and blend until you have a smooth consistency. I like seeing bits of mint flaked through the dip.

I love it with:
  • Torn chicken
  • As a dip with chopped carrots and cucumber 
  • New potatoes
  • Baby spinach salad  
Provided you keep this refrigerated in an air tight container, it should keep for around four to five days.

I came across this article on the NHS website about the benefits of beetroot, and it's really interesting - there's quite a bit of evidence to suggest it can help lower cholesterol and has also been linked to an improved performance in sports - give it a read and let me know what you think...


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