Sweet Potato & Ballymaloe Diced Irish Beetroot Dip, with a Bulgur Wheat & Pistachio Salad | Ballymal
For this recipe (courtesy of Pia Crofton) we're pairing our delicious Ballymaloe Diced Irish Beetroot and Sweet Potato Dip, with Feta cheese and a bulgur
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ballymaloefoods.ie.
Ingredients
- 200g Ballymaloe Diced Irish Beetroot (drained)
- 1 sweet potato (baked)
- 2 whole beetroot (pre-cooked)
- 100ml olive oil
- ½ tbsp fresh lemon juice
- 4 garlic cloves (crushed)
- 1 tbsp honey
- ½ tsp ground cumin (toasted)
- ½ tsp ground coriander (toasted)
- Pinch of ground allspice
- 50g thick Greek yogurt (plus an extra 50g to garnish)
- 250g sachet of cooked mixed grains
- 15g parsley (chopped)
- 15g mint (chopped)
- 40g pistachios (chopped)
- 80g Feta cheese
- Ballymaloe Classic French Dressing
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