beetroot dip

A vibrant beetroot dip with earthy sweetness, balanced by creamy and tangy notes. So striking in colour it’s almost too pretty to eat!! Elegant yet effortless, it’s the kind of dish that instantly elevates a party spread and surprises guests with both its flavour and appearance.

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ingredients:

serves 4

• 220 g beetroot (cooked)

• 15 g tahini

• 12 g lemon juice

• 3 g garlic

• 11 g olive oil

• 2 g salt

• 22 g water

• 100 g Greek yogurt

• 100 g goats cheese, whipped

• optional toppings: thinly sliced radishes, cooked beetroot slices, fresh mint leaves, sliced almonds, za’atar, olive oil, lime zest…

instructions:

make the beetroot base

• Blend the beetroot with the tahini, lemon juice, garlic, olive oil, salt, and water until completely smooth.

create the gradients

• Divide the beetroot mixture into three portions and combine each with Greek yogurt to create three shades:

  • Beetroot layer: Use the plain beetroot mixture as is.

  • Pink layer: Mix the beetroot mixture with Greek yogurt in a 30% beetroot / 70% yogurt ratio.

  • Light pink layer: Mix the beetroot mixture with Greek yogurt in a 10% beetroot / 90% yogurt ratio.

  • White layer: Whip the goat’s cheese until smooth and light (add a small spoon of yogurt if needed to loosen).

assemble

• Spoon or dollop the four mixtures onto a large serving platter, distributing the different shades across the surface.

finish

• Drizzle with olive oil and add toppings of your choice. Serve with flatbreads cut into small pieces for dipping.

*For the full experience, pair it with Pink + White - Frank Ocean

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