Beetroot and yogurt dip
- 250g beetroot, peeled, washed, and boiled (without the leaves)
- 1/2 cup walnut, roughly chopped
- 1/2 cup parsley, chopped
- a pinch of salt
- 125g Greek yogurt
- 100g mayonnaise
- 1-2 garlic cloves
- 1-2 tbsp olive oil
Grate the beetroot and place in a sieve. Cover with cling film and place in the fridge, leaving them to drain well.
In a blender, crush the garlic, then add the yogurth, mayonnaise, olive oil, and salt. Mix very well and place in the fridge. In a salad bowl, mix the beetroot with the parsley, walnuts, and yogurt mixture. Place in the fridge for one hour, then selve with bread, breadsticks, or anything you fancy.