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Ingredient
Beetroot yogurt dip
Introduce
Chef :
AlessandraBeetroot yogurt dip
This is a take on a beetroot borani - an Iranian dip. I had some in a restaurant; we had to order more because it was so so good! 💖
They used labneh i think but this version is with Greek yogurt and feta.
This makes 2-3 cups. Which seems like a lot at first but it gets eaten fast!
Perfect with meze and piled high on flatbreads 😋
Ingredient
4 tbsp
Greek yogurt
4 tbsp
extra virgin olive oil
2-3 tbsp
fresh dill, chopped finely
1-2 tbsp
apple cider vinegar
handful
walnuts to garnish
Cooking instructions
* Step 1
Top and tail the beetroot, wash and then put in a big pan of water. Bring to the boil, cover and then cook for about 45 mins. It’s done when you can sink a knife into it. Drain and leave to cool.
* Step 2
When the beetroot is cool (so you can handle it), peel. Then chop into as small chunks as you can. You can put it into a processor. But don’t blitz it too much - it needs a bit of texture.
* Step 3
In a bowl, add the beetroot + garlic, oil, lemon juice, yogurt, vinegar, dill and a generous pinch or two of salt. Mix together.
* Step 4
Add some feta - around a handful. And fold that through.
* Step 5
Serve with more feta crumbled on top + more dill + a drizzle of olive oil and the walnuts. Enjoy 😋
Note: if there is a photo you can click to enlarge it
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