- 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
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.