GROW FOOD slow food Have your garden and eat it too. A practical guide to organic gardening in the sub-tropics with step-by-step instructions and delicious seasonal recipes. Come with me too on some of my travels in Australia, Europe, Asia and beyond.


This dip is a great addition to a mixed mezze platter or when you are going out and need to take a sharing plate. IT’S WORTH MAKING JUST FOR THE COLOUR!

It’s that time of year when there are often lots of functions to go to and I am frequently stumped for something to take that is a little bit different, but also delicious.

As I had some beetroot in the garden and yoghurt in the fridge – my problem was solved. Fresh beetroot is best for this dish, but, whatever, just choose some that look at their best.


  • 400g fresh beetroot cooked with their skin on
  • 1 cup Greek yoghurt
  • 1 clove garlic, finely crushed
  • salt and pepper


  1. When the beetroot is cooked and cooled the skin should easily rub off. Coarsely grate it into a small mixing bowl. You will need about 2 cupsful.
  2. Mix it together with the cup of yoghurt, crushed garlic and salt and pepper to taste.
  3. Chill
  4. How easy is that?

I was heading off to a street party so this little platter of goodies came with me. It went down very well with some of my homemade cucumber dill pickles and easy, no kneading focaccia – plus some yummy salami from a local maker, .Salumi.


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