Turkish•healthy
Turkish Beetroot Dip
Cooked and cooled beets are blended with yogurt, garlic, oil and spices. Best beet dip for parties!
- Prep time
- 5 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 large beetroots
- 2 cloves garlic
- ½ cup yogurt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil (extra virgin )
- ¼ teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon pine nuts (or nigella seeds for garnish)
Instructions
- 1
Preheat the oven to 220C.
- 2
Wrap each beetroot individually in foil.
- 3
Bake them for 45 min to 1 hour or until tender. Let them cool completely.
- 4
Peel the baked beetroots (use gloves).
- 5
Chop the beets roughly. Place the beets, garlic, yoghurt, lemon juice, olive oil, cumin, coriander and cinnamon in a food processor and process until smooth and creamy. Season to taste with salt and pepper.
- 6
Garnish with toasted pine nuts, mint, olive oil and serve.