Beetroot, Dill and Greek Yogurt Dip

Serves Preparation Difficulty
6 10 min Easy
  • 200g cooked beetroot, skin removed and finely grated
  • ¼ cup dill, finely chopped
  • ½ clove garlic, crushed
  • 1 cup Greek yogurt
  • Salt flakes and freshly ground black pepper
  • 1 tsp sugar
  • 1 tbsp olive oil
  • 1 tbsp feta, crumbled
  • 1 tbsp toasted walnuts, chopped
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  1. Step 1

    In a medium mixing bowl, combine beetroot, 2 tablespoons of dill, garlic, yogurt, salt, pepper, sugar and olive oil together, stirring until combined.

  2. Step 2

    Spoon dip into a serving bowl and top with remaining feta, walnuts and dill.

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