Beetroot recipes can be hard to come by but you’ll be sure to impress your guests with this purple dip dish.
Prep & Cook Time: 5 minutes
- 1 x 250 g pack fresh whole beetroot
- 4 medjool dates
- 2 tbsp coconut yoghurt
- ½ small bunch fresh dill, roughly chopped
- 1 lemon, zest and juice
- ¼ cup walnuts, toasted
- Using a food processor or blender, blend beetroot, dates, yoghurt, dill and lemon.
- Add toasted walnut and blend until desired texture is achieved.