This is a simple, delicious way to prepare beetroot. It’s a versatile little dish too, I made enough to use it not only as a dip with some Turkish bread, but also dolloped on top of a simple rocket and pistachio salad a couple of days later, I then used it the next evening alongside some lamb cutlets as a little condiment. It’s a hard worker! A delicious, smooth, sweet and fragrant little thing, not to mention beautifully colourful – it’s much tastier than shop bought too!
3 medium sized beetroot
2 tablespoons Greek style yoghurt
1 tablespoon red wine vinegar
salt & pepper
1/2 lemon (juice of)
1/4 cup extra virgin olive oil
Preheat oven to 200ºC. Trim the stalks and wrap each beetroot in foil separately – skin on. And place on a baking tray. Bake in the oven for 45 minutes until the beets are soft through (pierce with a sharp knife). Unwrap the foil and leave to cool for 10 minutes. Cover your hands in a plastic bag, or wear rubber gloves and peel the beetroot. The skin should come away very easily.
Chop roughly and place in a food processor, along with all the other ingredients. Blend for 1-2 minutes until very smooth. Spoon into a bowl and serve at room temperature.