250 g cooked beetroot, cubed
125 ml coconut yoghurt
15 ml white wine vinegar
15 ml finely chopped red onion
5 ml honey
10 mint leaves, chopped
10 basil leaves, chopped
Flaked sea salt to season
Place all the ingredients together in a food processor and blend to a smooth paste.
Season to taste and serve on the same platter as the other dips and crudités.
You can always cook the beetroot from scratch if you have the time by placing the whole unpeeled beets in enough water to cover. Cook for 15-20 minutes until just cooked. Allow to cool, then remove the skin, using your hands. The skin comes off so easily when cooked.
It’s best to use gloves to protect your hands from turning purple when handling cooked beet.
You could also rub oil on you hands at this helps lessen the staining of your hands.