A trio of cheering yoghurts: Red/pink

Beetroot, Horseradish and Dill

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Preparation info

    • Difficulty

      Easy

Appears in

Solo

Solo

By Signe Johansen

Published 2018

  • About

Ingredients

  • 500 g Greek yoghurt (or plain, for a lighter version)
  • 250 g cooked beetroot (not pickled)
  • 1

Method

Blitz all the ingredients (except the lemon juice) in a blender or mash in a bowl until the beetroot is fully combined with the yoghurt. Taste and season with a little lemon juice if you wish. Chill in an airtight container for up to a week.