RatingYields1 Serving

Ingredients

3 medium sized beetroot
2 tbsp Greek style yoghurt (plain)
Salt & pepper
½ lemon (juice of)
¼ cup extra virgin olive oil
1 tsp ground cumin
1 tbsp fresh coriander (chopped)

Directions

1

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.

2

Chop roughly and place in a food processor, along with all the other ingredients. Blend for 1-2 minutes until very smooth.

3

Spoon into a bowl and sprinkle with the herbs and serve with lots of Middle Eastern flatbreads to dip. It's also a great partner to my Turkish Lamb Kebabs.

Ingredients

 3 medium sized beetroot
 2 tbsp Greek style yoghurt (plain)
 Salt & pepper
 ½ lemon (juice of)
 ¼ cup extra virgin olive oil
 1 tsp ground cumin
 1 tbsp fresh coriander (chopped)

Directions

1

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.

2

Chop roughly and place in a food processor, along with all the other ingredients. Blend for 1-2 minutes until very smooth.

3

Spoon into a bowl and sprinkle with the herbs and serve with lots of Middle Eastern flatbreads to dip. It's also a great partner to my Turkish Lamb Kebabs.

Turkish Beetroot & Yoghurt Dip