There’s nothing better than dips in our opinion. They’re easy to make and incredibly versatile; serve them vegetables, pitta breads or just eat them on their own. This creamy beetroot dip is one of our favourites and the colour has us coming back for more.



2 beetroot bulbs

100ml Original Bio-tiful Kefir

1 tbsp. Kefir-Quark

1 tbsp. olive oil

3 mint leaves

1 squeeze of lemon

1 tsp black pepper

Pinch salt


Add the beetroot, Kefir, Kefir-Quark, olive oil and mint into a blender and blitz. Check the consistency and then add the lemon, pepper and salt to taste. Sprinkle seeds on top of the dip and serve with a mix of vegetables.