Ingredients:
2 large beets (peeled & diced)
2 bunch cilantro (chopped)
4 serrano chilli (chopped)
½ cup green onion (chopped)
¼ cup celery (chopped)
5 tbsp olive oil
1 lime
3 tsp yogurt or greek yogurt
½ green bell (seeded)
2 fresh kale leaves
1 teaspoon sugar
Salt to taste
Method:
Put the beets, cilantro, serrano chilli, green onions in a blender & whizz until smooth.Transfer to a serving bowl and add olive oil, fresh lime juice, yogurt, sugar and salt and whisk.
Add chopped green onions and celery and mix it.
Cut green bell pepper in half and transfer the dip in it. Serve it on a
platter on a bed of fresh kale with your choice of chips or warm
flatbread.