Beetroot Dip

This dip is available at any Turkish restaurant in Melbourne. I have never seen its recipe in a Turkish cookbook. Nor have I come across with the dip in Turkey! I got the recipe from a friend two years ago, and since then, have made on several occasions. I use tinned beetroot, and have also noted the recipe on one of the tins. It is very easy to make and so tasty. Great with Turkish pide or water crackers, and goes well with hummus.

This recipe is for fresh beetroots.

3 beetroots
5 tablespoon of Greek yoghurt
1 clove garlic
a pinch of salt

Boil the beetroots (or cook in microwave oven with two spoonfuls of water, covered for four minutes). Let it cool. (If using tinned beetroot, drain the liquid, and proceed).

Mix the beetroots and the garlic clove in the blender.

Place the mixture into a bowl, add salt and yoghurt.

Sprinkle dried mint and drizzle with olive oil for serving.

P.S. Last time, I added a teaspoonful cayenne pepper. It gave a nice bite to it.

The Turkish recipe is here.