Beetroot & Yogurt Dip - Pancar Esmesi by The Hampstead Kitchen
Serves 4
Ingredients:
200g (7oz) raw beetroot, left whole and unpeeled
1-tablespoon olive oil
1 additional tablespoon olive oil per beetroot
3 tablespoons plain Turkish or Greek style yoghurt
1 Garlic Clove, crushed
Salt
Preheat the oven to 180 C.
Rub each beetroot with 1 teaspoon of oil and sprinkle with a little salt, wrap the beetroots in foil and roast for an hour until they are soft and offer no resistance to the point of a knife.
Remove from oven.
When cool enough to handle, strip off the tough outer skin: use your thumbs to rub it off. Quarter and place in a blender with olive oil, yoghurt and garlic, and blitz until smooth. Taste and adjust the seasoning if necessary. Serve with slices of warm flat bread, roasted leg of lamb or raw vegetables, for dipping and scooping.
P.S don't even try using the ready made beetroot you get in the supermarket, have tired it doesn't taste the same.
