Turkish Beetroot & Yoghurt Dip
User Reviews
5
-
Prep Time
10 mins
-
Total Time
10 mins
-
Servings
6
-
Calories
105 kcal
-
Course
Appetizer, Condiments, Snacks
-
Cuisine
Turkish
Turkish Beetroot & Yoghurt Dip
Description
The Turkish Beetroot & Yoghurt Dip is prepared by blending cooked beetroot with plain Greek yogurt, lemon juice, extra virgin olive oil, ground cumin, salt, and black pepper until very smooth. Fresh chopped dill and parsley add sharp, green notes to the earthy, slightly sweet base. When raw beetroot is used, it is baked skin-on until tender before peeling and blending, ensuring a natural sweetness and soft texture.
The dip’s flavor is a harmonious balance of beetroot's earthiness, yogurt's creaminess, and acidity from lemon juice, enhanced by cumin’s warm spice and fresh herbs. Drizzling additional yogurt mixed with a bit of milk over the surface and topping with herbs and olive oil gives an attractive, layered presentation. This dip works well as an appetizer, side, or salad dressing element.
The recipe suggests variations such as sprinkling feta cheese to add saltiness, serving it with peppery greens and nuts for a salad, or using yellow beets for an alternative color and flavor. The dip can be stored in the refrigerator for up to four days or frozen for up to two months, with thorough thawing advised before serving. This flexibility supports planning ahead for meals or entertaining.
Ingredients
- 8 oz beetroot (225g) pre cooked or raw
- 2 tbsp Greek yogurt plain style
- salt
- black pepper
- 1/2 lemon juice of
- 1/4 cup extra virgin olive oil
- 1 tsp cumin ground
- 2 tbsp dill chopped, fresh
- 2 tbsp parsley chopped, fresh
Instructions
- 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
- Store the dip in an airtight container in the fridge for up to 4 days to maintain freshness.
- Freeze portions for up to 2 months; fully thaw and bring to room temperature before serving to preserve flavor.
- Add crumbled feta cheese to offer a salty contrast to the beetroot’s sweetness.
- Serve dolloped over peppery greens like rocket or watercress, topped with roasted walnuts or pine nuts for texture and flavor.
- Use yellow beets as a variation to create a different colored dip with similar preparation.
- If using raw beetroot, roast wrapped in foil at 200ºC until tender before peeling and blending.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 105 kcal
% Daily Value*
| Calories | 105kcal | 5% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 1mg | 0% |
| Sodium | 35mg | 1% |
| Potassium | 152mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 27IU | 1% |
| Vitamin C | 7mg | 8% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
