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.
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, crumbled goat’s cheese, diced cooked beetroot, fresh mint leaves, toasted pumpkin seeds...
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.
*best paired with: Pink + White - Frank Ocean
