Ingredients

Method

• 240 g sliced beetroot in vinegar
• 300 g frozen raspberries (keep a few aside for garnishing)
• 120 ml sugar
• 15 g dill
• Maldon salt
• Freshly ground black pepper
• 200 g fresh tzatziki dip

Method

Ingredients

In a blender, process the beetroot and vinegar, raspberries, sugar and dill until smooth.
Season with salt and pepper.
Pour into bowls or cups, serve with a dollop of tzatziki and garnish with frozen raspberries.