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.
- 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
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.