This Beetroot Dip recipe has been shared by Tricia Neville, a regular volunteer at the garden.
After working for many years as an early years teacher, I retrained in horticulture. I volounteer at the community garden once a week where I enjoy sharing of skills, meeting new people and good banter. I am passionate about growing fruit and vegetables and about helping others to experience the benefits of fresh, local food.
Ingredients:
- 150g of freshly cooked beetroot
- 1 fat garlic clove
- 3 spring onions cleaned and chopped
- 3 tablespoons of Greek yoghurt
- 2 teaspoons of lime juice
Method:
Chop the cooked beetroot and add it along with all the other ingredients to a food processor. Whizz till smooth. Check taste and add more yoghurt or lime juice if needed.
This is particularly delicious with warmed pitta bread, halloumi or raw sliced vegetables.
Ninewells Community Garden 