Turkish Beetroot Yogurt Dip
Ingredients
- 3 medium beets washed and trimmed at both ends
- ¼ cup good extra virgin olive oil
- 1 Tbsp freshly squeezed lemon juice more if desired
- 1 Tbsp chopped cilantro leaves
- 1 tsp ground cumin
- Sea salt and freshly ground pepper to taste
- 2 Tbsp plain Greek yogurt
Instructions
- All ingredients ready? Let's begin!
- Preheat the oven to 400°F.
- Trim the beets. Wrap them in aluminum foil and place them on a baking sheet. Place the pan in the oven and roast the beets for about 50 minutes or until they are tender when pierced with a sharp paring knife.
- Remove the beets from the oven and allow them to cool until you can handle them. Using disposable gloves, rub or peel the skins off of the cooked beets. Discard the skins.
- Roughly chop the beets. Transfer them to the bowl of a food processor. Add the olive oil, lemon juice, cilantro, and cumin. Blend until smooth, about 1-1/2 minutes. Season with salt and pepper to your liking.
- Transfer them to the bowl of a food processor. Add the olive oil, lemon juice, cilantro, and cumin.
- Blend until smooth, about 1-1/2 minutes. Season with salt and pepper to your liking.
- Spoon the beet puree into a serving bowl. Gently swirl in the yogurt. The dip should look like a pretty abstract painting.
- Serve the dip with your favorite Turkish dishes or mezze platter.
Nutrition
Calories: 122kcal | Carbohydrates: 9g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 0.3mg | Sodium: 69mg | Potassium: 285mg | Fiber: 2g | Sugar: 6g | Vitamin A: 40IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 1mg