Beetroot Sandwich and Dip-2

There is not a huge amount to say about this post because the pictures say it all. It’s a simple sandwich idea and an easy beetroot-yoghurt dip recipe that highlight this delicious ingredient. A friend of mine grows all her own vegetables and fruit on a property in the Northern NSW hinterland and recently gave me a bunch of fresh beetroot.  Cooked, peeled, sliced and dressed with a splash of red wine vinegar, salt and pepper they were perfect between toasted fresh Paddock Bakery bread (a favourite of ours), with some rocket and lemon baked ricotta from a local delicatessen.

Beetroot Sandwich and Dip

The dip is also very simple. In a blender, I puree’d some of the cooked beetroot, a garlic clove,  mint leaves from my  garden, a splash each of olive oil and lemon juice and a pinch of salt and pepper, then mixed in some Greek yoghurt. So fresh and tasty, it didn’t last long. And thanks Elle for the lovely beets!

Beetroot Sandwich and Dip-4

Beetroot Sandwich and Dip-5

Beetroot Sandwich and Dip-6


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