Beetroot & orange yogurt dip with coriander, micro herbs and walnuts

Wash and peel the beetroots, then salt and boil them, or use pickled beetroot as a simpler option.

Add the juice of one lemon to the bowl with the beetroot.

Add the zest of one orange to the mixture.

Add a squirt of honey and Sriracha hot honey for warmth.

Roughly chop coriander and add it to the beetroot mixture.

Add a generous pinch of salt and pepper.

Add 1 and 1/2 cloves of pureed garlic to the mixture.

Mix all the ingredients together thoroughly.

Add a generous couple of scoops of high quality yogurt and mix again.

Use a stick blender to blend the mixture until just combined, not too churned up.

Transfer the mixture to a bowl.

Top the dip with micro herbs, chives, more coriander, cress, and crushed walnuts.

Finish with a sprinkle of orange zest on top.

Equipment Needed

Spice Level:

Dietary

Allergens