Fresh Beetroot and Natural Yogurt Dip

  • 10 mins
  • Serves 4
  • 1 pan
  • Beginner

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

Method

1. Peel the beetroot and grate into a bowl on quite 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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