This is inspired by a new dip I spotted in the chiller cabinet at Marks & Spencer. Beetroot and mint dip. I had never thought of putting mint and beetroot together. It looked, from the display that it was mixed with yoghurt, but when I tried it it was horribly sweet and cloying. Lemon juice worked much better. I’m not the biggest fan of beetroot, but this has a mild sharpness before the cool freshness of the mint kicks in. I would not have believed, before trying it, that three disparate ingredients would taste so good together. I urge you to give it a try.
1 packet of cooked beetroot (about 250g)
Juice of half a lemon
1 tbsp mint, finely chopped.
Grate the beetroot into a bowl.
Add the other ingredients and season well.
Mix thoroughly and then set aside for about half an hour to let the flavours mix.
Serves 4 as a side salad.