Fresh Beetroot and Natural Yogurt Dip
Ingredients
1 large red beetroot
½ big pot of Yeo Valley Natural Yogurt (225g)
Seasonal vegetables for crudités such as cherry tomatoes, carrots, spring onions, lettuce and pea shoots
2 soft boiled eggs
Celery salt to season the soft-boiled eggs
Try it with...
Method
1. Peel the beetroot and grate into a bowl on a fine grater then season with a little sea salt.
2. Add 225g of Yeo Valley Natural Yogurt then mix together well and check for seasoning.
3. Place into a serving glass that shows off the gorgeous colour of the dip and then place onto a nice wooden serving board.
4. Garnish with the seasonal vegetable crudités and soft-boiled eggs. Use a little celery salt on the soft-boiled eggs as this is always a nice accompaniment for eggs.
5. Serve with Sourdough Grissini and enjoy!
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