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 one of the best dip recipes in my repertoire.

It's a main stay on any Turkish Mezze 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?

So why is it so delicious? Firstly, I love beetroot! The flavour, a sweet, earthy vegetable that's unlike any other. Force fed it as a child, I was never a fan - but I revisited this vegetable some time ago and happy I did. I can't get enough! Secondly, the combination of sweetness and light acid from the yoghurt is just phenomenal. Let's not forget about the colour. Beetroot will bring any dinner party spread to life with its shocking pink hues. It's a stunner.

Turkish Beetroot & Yoghurt Dip

Cooking with paint

If this dip (and beetroot in general) didn't leave my hands and kitchen in such a pink state I'd eat it for every meal. No matter what you do, or how ever many precautions you take - you'll end up looking like a toddler painting. I've actually given up trying to avoid the staining juice now - I always think I manages to find a way of leaving it's mark on something. I've lost count of the t-shirts and jeans it's given its unique batik effect to. Just embrace it.

Beetroot Dip - playing its part in a Turkish Mezze spread

In Turkey, and around the Middle East - dishes like this are served mezze style; lots of small plates served with flatbreads to aid in dipping, scooping and wrapping. A mezze spread can feature a two or three Turkish dips at its simplest, and as many dishes as you can feasibly stuff into your face at the other end of the scale. It's one of the best party dips while also being a great dish to have on a communal table alongside other mezze dishes - everybody gets as little or as much of the things they like the best - and get to try the things they've never tried. That sounds like the perfect dining experience, right?

Serving suggestions

As part of a spread, try this dish with other simple mezze recipes try my Turkish Carrot Salad or maybe the North African version Moroccan Carrot Salad, and then there's my delicious Turkish Bean Salad (Piyaz). It's also well paired with bread alongside a simple Turkish Garlic & Yoghurt sauce or an even simpler Onion & Sumac Salad. If you're pairing it with meat, use my Lebanese Marinade or from one of the Middle Eastern marinades at my guide to marinades. Try one of my delicious kebabs too... the Cypriot Sheftalia and the Spanish Pinchos Morunos would both pair perfectly. There are so many options for this versatile salad. It's quite literally 'unbeetable'!

How to make my Turkish Beetroot & Yoghurt Dip.

Turkish Beetroot & Yoghurt Dip

Turkish Beetroot & Yoghurt Dip

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Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Calories (per serving) | 629

Ingredients

  • 3 medium sized beetroot
  • 2 tbsp Greek style yoghurt (plain)
  • Salt & pepper
  • 1/2 lemon (juice of)
  • 1/4 cup extra virgin olive oil
  • 1 tsp ground cumin
  • 1 tbsp fresh coriander (chopped)

Instructions

  • 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 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.

Notes

Sprinkle this salad with a little feta cheese for a perfect salty counterbalance to the sweet, earthy beetroot.
Dollop a little of this dip over a platter of peppery rocket leaves and top with some lightly roasted walnuts or pine nuts for a simple, flavoursome salad.

Nutrition

Nutrition Facts
Turkish Beetroot & Yoghurt Dip
Amount Per Serving
Calories 629 Calories from Fat 504
% Daily Value*
Fat 56g86%
Saturated Fat 8g50%
Cholesterol 2mg1%
Sodium 210mg9%
Potassium 910mg26%
Carbohydrates 31g10%
Fiber 8g33%
Sugar 19g21%
Protein 8g16%
Vitamin A 81IU2%
Vitamin C 41mg50%
Calcium 107mg11%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Course | Appetizer, Dip, Snack
Cuisine | Turkish
Keyword | Beetroot dip, Turkish beet dip, Turkish beetroot dip
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