Fresh Beetroot and Natural Yogurt Dip

Dip, dip, hooray for this fresh beetroot dip.

Radiant in colour, it's time to grab some vegetables and breadsticks. Just remember no double dipping!

Ingredients

1 large red beetroot
½ big pot of Yeo Valley Organic Natural Yogurt (225g)
Seasonal vegetables for crudités such as cherry tomatoes, carrots, spring onions, lettuce and pea shoots
2 soft boiled eggs
Celery salt to season the soft-boiled eggs

Peel the beetroot and grate into a bowl on a fine grater then season with a little sea salt.
Add 225g of Yeo Valley Natural Yogurt then mix together well and check for seasoning.
Place into a serving glass that shows off the gorgeous colour of the dip and then place onto a nice wooden serving board.
Garnish with the seasonal vegetable crudités and soft-boiled eggs. Use a little celery salt on the soft-boiled eggs as this is always a nice accompaniment for eggs.
Serve with Sourdough Grissini and enjoy!