Beetroot and mint dip

I’ve been wanting to make my own version of this for ages, without a doubt Co-op do the best one you can purchase in a supermarket but this is just as tasty and super easy to make. It was also a hit in the office so I thought I better share the recipe!


  • 70g beetroot
  • 200g cannellini beans
  • 150g natural yoghurt
  • 1tbsp horseradish (optional)
  • small bunch of mint (add to taste)


  1. If you’re using raw beetroot, simmer it for 45 minutes until soft, peel and dice. Alternatively use pre-cooked beetroot.
  2. Put your cannellini beans in a blender and blend so they form a chunky paste.
  3. Add the beetroot and yoghurt and blend until it has a smooth consistency.
  4. Add the mint and horseradish to taste and give a final blitz.

Create your own trio of sharing dips with my olive tapenade and Italian style hummus.

For more inspiration using fresh and homegrown produce, and cooking from scratch follow me on Instagram, Twitter, Facebook or Pinterest.

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