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LeaderBrand Pure n’ Ezy Beetroot cocktail


1.Cut up the larger LeaderBrand Pure n’ Ezy Beetroot into wedges or keep the smaller ones whole. Drizzle over lemon or lime juice, balsamic vinegar, olive oil and season to taste with salt and finely ground white pepper. Cover, leave to marinate for 10 minutes in fridge. Drain and reserve the juice.

2.Mix together the Greek yogurt, mayonnaise, horseradish, Worcestershire sauce, lemon juice and chopped dill. Mix in the reserved juice form the beetroot. Season to taste.

3.Arrange four serving glasses with shredded lettuce, marinated beetroot and cucumber ribbons. Spoon over the yogurt sauce. Garnish with fresh herbs and serve with lime or lemon wedges. Serve immediately.

Variations & Tips:

•For a Vegan starter - Use coconut yogurt as an alternative to Greek Yogurt, and replace the mayonnaise with egg free mayonnaise or extra yogurt. And leave the Worcestershire sauce out and substitute with chilli sauce.

•Keep the LeaderBrand Pure n’ Ezy Beetroot in the fridge the night before making to keep as chilled as possible.


 For more Beetroot recipes click here