Beetroot, Butter Bean & Yoghurt Dip

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250g cooked beet

400g butter beans

1 lemon, zest and juice

2 tablespoons greek yoghurt

1 garlic clove

1 tablespoon olive oil

salt and pepper


This is great as a dip, drizzled with a little olive oil and an added dollop of greek yogurt. Also love having this with salads, fish or lamb to add beautiful colour and earthiness to dishes.

In a food processor, pulse all the ingredients together until smooth and creamy.

Sian Redgrave