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.
Place cooked beetroot in a food processor, along with all the other ingredients. Blend for 1-2 minutes until very smooth.
Spread over a platter or shallow bowl
Mix a little extra yoghurt with a little milk to make it more runny then drizzle over the surface of the dip.Sprinkle liberally with the herbs then drizzle over a little extra virgin olive oil and some black pepper. That's it, you're done.
If cooking beetroot from raw
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 45-60 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. Leave to cool completely before using.
Notes
Extra flavour - Sprinkle this salad with a little feta cheese for a perfect salty counterbalance to the sweet, earthy beetroot.
A tasty salad dressing - Dollop a little of this dip over a platter of peppery rocket leaves or watercress and top with some lightly roasted walnuts or pine nuts for a simple, flavoursome salad.
Make a yellow dip - yellow beets will make a delicious alternative to red.
Storage
Fridge - You can keep this dip fresh in the fridge for up to 4 days. Be sure to store it in an airtight container.
Freezer - This salad is best eaten fresh, but will freeze for up to 2 months. Be sure to completely defrost before using. For better flavour, bring up to room temperature.