Beetroot & Sweet Potato Dip

Beetroot Dip
  • Cooking Time: 1 hr 30 mins
  • Serves: 4
  • Allergens: contains gluten & dairy

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A delicious Ballymaloe Beetroot and Sweet Potato dip topped with feta and a bulgur, pistachio, and herb salad. This is delicious served as part of a Mezze platter.

This recipe is courtesy of Pia Crofton.


  • 1 baked sweet potato
  • 2 beetroot, pre-cooked
  • 200g drained Ballymaloe Diced Beetroot
  • 100 ml olive oil
  • 1.5 tbsp fresh lemon juice
  • 4 garlic cloves, crushed
  • 1 tbsp honey
  • 1/2 tsp toasted ground cumin
  • 1/2 tsp toasted ground coriander
  • Pinch of ground allspice
  • 50g thick Greek yoghurt, plus an extra 50g to garnish
  • 250g sachet of cooked mixed grains
  • 15g chopped parsley
  • 15g chopped mint
  • 40g chopped pistachios
  • Ballymaloe French Dressing
  • 80g feta cheese

Dietary Suitability


  1. Preheat your oven to 220°c. Wrap the sweet potato tightly in tin foil and cook for 1 hour or until a skewer or knife is easily inserted.
  2. Take your sachet of cooked grains. Add to a bowl with 1 tbsp of Ballymaloe Classic French Dressing, the lemon juice and 50ml of the olive oil. Taste for seasoning. Combine & set aside to allow the grains time to soak up all the lovely juices.
  3. Heat a pan to medium and add 50ml of the olive oil. Add the crushed garlic and fry for 2 minutes until the garlic is lightly golden. Tip this and the flavoured oil into a food processor.
  4. While the pan is hot, lightly toast your spices and add these and the honey to the processor.
  5. Add your cooked beetroot to the processor along with the drained Ballymaloe beetroot. Blitz until it becomes a thick paste. Then peel back the skin from the cooked sweet potato and scoop out all of the flesh into the food processor. Give it a few pulses until it is broken down and combined. If you like texture in your dip, don't over blitz!
  6. Remove the blade from the processor and stir in the Greek yoghurt. Taste and adjust seasoning if necessary. Place in a large serving dish and spread over the base.
  7. Top with the remaining 50g of Greek yoghurt and marble it through with a spoon.

  • Cooking Time: 1 hr 30 mins
  • Serves: 4
  • Skill: medium
  • Allergens: contains gluten & dairy

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