Turkish Beetroot & Yoghurt Dip

My Turkish Beetroot & Yoghurt Dip is a simple, delicious way to prepare this precious vegetable. Soft, creamy, sweet and earthy. Not to mention beautiful to look at!

It's a main stay on any Turkish Meze plate - I ate copious amounts of this sweet, earthy dip in Istanbul - watching the World go by at many a restaurant. Once you take that first scoop with a flatbread, you'll drift into a beetroot trance only to suddenly come back to earth and wonder where the last 2 hours went, and where did all that Beetroot dip go to?

Cooking with paint

If this dip didn't leave my hands and kitchen in such a red state I'd eat it for every meal. I've given up trying to avoid the paint staining juice now - I always think I manages to find a way of leaving it's mark something. I've lost count of the t-shirts and jeans it's given its unique batik effect to. I just embrace it now.

It's a splendid addition to any Middle Eastern spread and looks especially colourful sat next to the equally vibrant Turkish Carrot salad.

This Turkish meze dish is very versatile, 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!

How to make my Turkish Beetroot & Yoghurt Dip.

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

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Turkish Beetroot & Yoghurt Dip

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Turkish Beetroot & Yoghurt Dip

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