Beetroot, Yogurt and Walnut Dip as a Snacking Plate
If experience is anything to go by, revising teenagers, in fact all teens, love to snack. You will be astonished to see a whole bowl of this beetroot dip get demolished, I can promise you. Extremely easy and quick to make, and especially so if you use ready cooked beetroots available from supermarkets and most greengrocers, this beetroot dip a delicious and wholesome snack to serve in revision season. NHS England has this to say about beetroot; Beetroot is beneficial due to its high nitrate content, which helps lower blood pressure and improve athletic performance. It also contains antioxidants and fibre, crucial to supporting overall health. Serve with breadsticks or toasted pita and or a selection of raw vegetable crudité to drag through the bright pink dip, giving your brain a little respite from the books with something arresting to look at and very tasty to eat!
INGREDIENTS
500g cooked & peeled beetroot
1 small clove garlic, thinly sliced
A small bunch of dill, finely chopped
1 tbsp ground cumin
1 tbsp red wine vinegar, plus more to taste
3 tbsp extra-virgin olive oil
80g Greek yoghurt
Salt and pepper to taste
50g Walnuts, lightly toasted and roughly chopped
½ tsp Nigella seeds
To serve;
Flatbreads or breadsticks
METHOD
Place the beetroot in a blender with the garlic, the yoghurt, the cumin, ½ the olive oil and blend well to a smooth purée.
Stir through the dill, red wine vinegar and add salt and pepper to taste, adding a touch more vinegar if you like.
Spoon out onto a shallow bowl or plate
Top with the walnuts, nigella seeds, remaining dill and the remaining olive oil.
Serve with bread sticks or flatbreads as a dip.