Beetroot and horseradish dip
5 minutes
Prep time
1 hour
Cooking time
4 Servings


500g beetroot, peeled and cut into wedges

3 tbsp yoghurt

1 tbsp fresh grated horseradish, or to taste

2 tsp red wine vinegar

Salt flakes and pepper, to taste


  1. Place the beetroot in a solid steam tray and steam at 100° for 10 minutes, or until soft when cut with a knife.
  2. Once cooked, place the beetroot and the remaining ingredients in the bowl of a food processor or blender. Process until a smooth consistency and serve. Season to taste.


  • Serve alongside celery and carrot sticks, as well as your favourite wafer cracker.
  • This dip will keep in an airtight container in the refrigerator for up to a week, so make on the weekend for tasty lunches all week long!

  • A great way to get some endurance boosting nitrates in your diet if you don’t enjoy drinking beetroot juice.

  • A perfect spread to use on sandwiches or wraps.


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