Beetroot dip

Beetroot dip

Pancar ezmesi

By
From
Istanbul
Serves
4
Photographer
Steven Joyce

The beetroots are roasted in their skins to retain all their sweet earthiness (they are also much easier to peel once cooked). Trim off any leaves and stems but leave the root intact – just wash well to remove any dirt or grit before you cook them.

Ingredients

Quantity Ingredient
200g raw beetroot, left whole and unpeeled
1 tablespoon olive oil, plus 1 teaspoon per beetroot, for roasting
3 tablespoons plain turkish or greek-style yoghurt
1 garlic clove, crushed
salt

Method

  1. 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 at until they are soft and offer no resistance to the point of a knife. Remove from the oven.
  2. 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 the olive oil, yoghurt and garlic, and blitz until smooth. Taste and adjust the seasoning if necessary. Serve with slices of warm flat bread or raw vegetables, for dipping and scooping.
Tags:
Istanbul
Turkey
Turkish
Rebecca
Seal
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