Beetroot Dip


  • 150g cooked beetroot 
  • 1 clove garlic, crushed
  • 3 spring onions roughly chopped
  • 3 tablespoons natural yoghurt 
  • Juice of 1 lime
  • Teaspoon fresh horseradish (optional) or to taste


Cut the cooked beetroot into chunks and put in a small food processor with the garlic, spring onions, yoghurt, horseradish and lime juice.

Season well with freshly ground black pepper and sea salt, then whizz until smooth.  Refrigerate until serving. 

Serve with grilled halloumi or crispy crackers.

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