- 5 beetroots
- 1 tablespoon lemon juice
- 1/2 cup yoghurt
- 1/2 lemon, juiced
- Sea salt to taste
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh parsley
STEP 1
Put beetroots in a large pot and cover with water; add 1 tablespoon lemon juice. Bring the water to a boil and cook beets until tender in the middle, 45 to 60 minutes; drain.
STEP 2
Rinse beets under cold running water. Remove and discard the skin from the beets.
STEP 3
Cut beets into chunks and put in a blender with yogurt and lemon juice from 1/2 lemon: blend until smooth. Alternately, put the ingredients into a deep bowl or pot and blend with an immersion blender until smooth.
STEP 4
Season dip with sea salt and garnish with olive oil and parsley.
Products used to make this recipe
Swan Stealth Personal Blender
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Swan Retro 5 Piece Pan Set
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