This vibrant and beautiful bright pink dip is an essential at any Turkish inpired meze table. A light, sweet, earthy and incredibly addictive dip. I love to smear it over flatbreads and top with a little char grilled chicken or lamb. It's perfection.
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.
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.