Beetroot Dip with Skyr and Horseradish

Beetroot dip comes together in 15 minutes: peel and finely grate raw beetroot, stir it through skyr with a clove of garlic, lemon and a little horseradish – and that's it. It goes well with dark bread, roasted vegetables, boiled potatoes, or as a dollop alongside pan-fried fish.

From October, beetroot comes fresh from the field and stays good value right through winter. Grated raw, it tastes noticeably fresher and nuttier than the ready-cooked kind from a jar – and it keeps that deep red colour, which turns a rich pink once it's stirred through the skyr.

Ingredients

Serves 4:

• 250g raw beetroot (about 2 small beetroots)
• 300g skyr or Greek yoghurt
• 1 garlic clove
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp freshly grated horseradish
• 2 tbsp dill, finely chopped
• ½ tsp salt
• black pepper, freshly ground

Method

1. Line your chopping board with baking paper, and pull on some gloves if you'd rather not end up with red fingers. Beetroot stains readily.
2. Peel the beetroots thinly – with the Peeler, you take off just the skin and not half the flesh with it.
3. Grate the beetroot finely. Coarsely grated, the dip stays chunky; finely grated, it turns creamy and colours through evenly.
4. Press the garlic clove straight into the bowl. It's easiest to put the Garlic Press to work with the skin still on – that saves you peeling it, and the skin stays behind in the sieve.
5. Stir the skyr, olive oil, lemon juice, horseradish and salt together until smooth, then fold in the grated beetroot.
6. Stir in the dill and chill the dip, covered, for 30 minutes so the garlic and horseradish can spread through it.
7. Taste again before serving and adjust with salt, pepper and lemon – after chilling, it usually needs just a touch more acidity.

kjøk Tip

Rinse out the garlic press straight after use, while the residue is still damp – dried-on garlic otherwise gets properly stuck in the little holes. Both the press and the peeler belong in the washing-up bowl afterwards, not the dishwasher: harsh detergents and prolonged heat blunt the peeler's blade and wear on the hinges. A quick rinse, dry it off, and you're done. You'll find more helpers for pressing and mashing in our Pressing & Mashing range.

FAQs

Raw or cooked beetroot for this dip?

Grated raw, the dip tastes fresher and slightly nutty. Ready-cooked beetroot from a jar works too, giving a milder, slightly sweeter result – just pat it dry well first, or the dip turns watery.

How long does the dip keep?

Three to four days in the fridge, covered. The garlic gets stronger over time, so it's best to start light. Give it a stir before serving.

What goes best with beetroot dip?

Hearty rye or sourdough bread, roast potatoes and pan-fried salmon. It also works well alongside anything from the grill, since its acidity balances out charred flavours nicely.