Fresh Beetroot and Natural Yogurt Dip
- Summer
- Quick & Easy
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
Method
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!
In this recipe...
Natural Yogurt
10
Natural Yogurt
10
Natural Yogurt
10
Bank your Yeokens
There’s a special code on almost every pack of Yeo Valley which you can redeem online for Yeokens.
