Beetroot dip (kiz güzeli)

Unsurprisingly, the hero of this dip recipe is fresh beetroot at its sweet, earthy, deep-red best. It's roasted then mixed with creamy yoghurt and garlic for a deliciously simple homemade side dish or starter.

• serves

  6–8

• prep

  15 minutes

• cook

  25 minutes

• difficulty

  Easy

Ingredients

• 3 beetroot
• 200 g Greek-style yoghurt
• 1 garlic clove, crushed
• pinch of salt
• olive oil

Instructions

Parboil the beetroot, then bake them until soft. Peel and cut into quarters. Finely chop in a food processor or blender.

Combine the yoghurt, garlic and salt and mix well. Stir in the beetroot. Scoop into a serving bowl and drizzle with olive oil.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.