Beetroot Yoghurt Dip
A quick to prepare dip that is delicious on bagel crisps, toasts or crackers.
- Cook the beetroot whole in boiling salted water for 40 minutes, or until tender. Drain from cooking liquid and leave to cool. Once cool enough to handle, peel the beetroot- the skin should simply slip off. Set aside to cool completely.
- Cut beetroot into coarse chunks, place in the bowl of a food processor and pulse to chap coarsely, or chop on a board to a fine texture. Place chopped beetroot in a bowl with yoghurt and basil and stir to combine. Season with salt and pepper to taste.
- Serve with vegetables, bread or crackers to dip.