A tasty pink dip that’s also the perfect accompaniment to keftedes. Serves 4 1 large fresh beetroot, cooked 1-2 garlic cloves, crushed A dash of red wine vinegar 3 tbsp dill, finely chopped A dash of olive oil 250g Greek yoghurt Sea salt 1 Coarsely grate the beetroot and mix with the garlic, vinegar, dill and olive oil. 2 Add the yoghurt, mix well then season. Chill in the fridge for 30 minutes before serving to allow the flavours to infuse. From The Modern Vegetarian by Maria Elia (Kyle Books). Also pulished by The Guardian on February 23, 2014
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