My Mum's famous Beetroot Dip
1kg fresh beetroot
120g walnuts
4/5 cloves of garlic
300g yoghurt
2tbsp red wine vinegar
125ml olive oil
salt
black pepper
Method:
1. Put the beetroot into a pan of water with skins on. Bring to the boil and then simmer for 20 minutes. Next pour out the hot water and rinse the beetroot in cold water until cool enough to peal.
2. Whilst the beetroot is cooking/cooling, blend the walnuts in a food processor and set aside. Now blend the garlic, olive oil and yogurt. Once these are blended thoroughly add half of the vinegar and beetroot.
3. Now add the walnuts, the rest of the vinegar and salt and pepper to taste.
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1kg fresh beetroot
120g walnuts
4/5 cloves of garlic
300g yoghurt
2tbsp red wine vinegar
125ml olive oil
salt
black pepper
Method:
1. Put the beetroot into a pan of water with skins on. Bring to the boil and then simmer for 20 minutes. Next pour out the hot water and rinse the beetroot in cold water until cool enough to peal.
2. Whilst the beetroot is cooking/cooling, blend the walnuts in a food processor and set aside. Now blend the garlic, olive oil and yogurt. Once these are blended thoroughly add half of the vinegar and beetroot.
3. Now add the walnuts, the rest of the vinegar and salt and pepper to taste.
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