I had the most incredible beetroot dip at a Polish friend’s house the other night, and have been trying to replicate it ever since. I thought I followed her verbal recipe to the letter, but it doesn’t taste as addictively good as hers. What am I missing? This was 300g cooked, grated beetroot, 1 cup Greek yoghurt, crushed garlic, a dash of horseradish, sea salt, tons of chopped dill, and some lemon juice. It’s good, but lacks a certain je ne sais quoi…