Beetroot dip with a Velvet Cloud lake

Serves: 4
Course: Side Dish
Cooking Time: 0 hr 10 mins
Ingredients
  • 120g cooked beetroot
  • 20ml apple cider vinegar
  • 1 clove of garlic
  • 60g hazelnuts
  • 30ml lemon juice
  • 1tsp cinnamon powder
  • 1tbsp sumac
  • 25ml olive oil
  • 50g Velvet Cloud sheep’s milk yogurt

Whizz everything except the Velvet Cloud sheep’s milk yogurt to a smooth yet rustic consistency. Put the mixture into a mound on a pretty plate and use a spoon to make a small well in the centre.

Pour the sheep’s milk yogurt in here like a little lake of deliciousness in the middle and drizzle with a peppery extra virgin olive oil.

Garnish with tangy leaves – mustard greens or rocket would do nicely.

Jess Murphy

Jess Murphy

Jess Murphy, a contributor to The Irish Times, is a Kiwi chef living on the west coast of Ireland