This dip is such a gorgeous colour as well as being incredibly moreish. I can’t get enough of it. I have tried making it with vacuum packed pre-cooked beetroot, and although it looks and tastes pretty good, if you make it with fresh beetroot you’ll be rewarded for your extra work with a flavour that’s even better and a colour that’s so unbelievably, gobsmackingly PINK! The photos really don’t do it justice here.
It’s great as a dip with warm pitta, pitta chips, crisps or whatever you like, or as part of a mix and match lunch with salads. It’s also brilliant in a wrap with salad and avocado/feta/anything else, giving a pop of colour and a taste of delicious earthy goodness.
My version is an amalgamation of two different beetroot-yoghurt recipes, from Sabrina Ghayour’s Sirocco, and Meera Sodha’s Fresh India. Both are great but – with apologies to Sabrina and Meera – here’s the version I like best.
Spiced Beetroot and Yoghurt Dip
Serves 6-8 as a dip or side
- 1 tbsp vegetable oil
- 1/2 tsp black mustard seeds
- 300g raw beetroot, peeled and grated (easiest to grate it using a food processor attachment)
- 1 clove garlic, finely sliced
- 300ml Greek yoghurt (the thick kind, no watery/low fat ones!)
- 1 tbsp lemon juice (half a lemon)
- 1 tsp ground coriander
- 1/2 tsp nigella seeds
- 1/2 tsp salt
- olive oil
Heat the vegetable oil in a frying pan on medium high, add the mustard seeds and, when they start to pop, add the garlic and fry until golden.
Add the grated beetroot and stir fry for at least 5 minutes, or until it has softened. Let it cool slightly and then whizz it in the food processor until fairly smooth.
Add the lemon, salt, coriander and yoghurt, blitz to mix it all together. Check for seasoning (add more salt or lemon as you wish)
Serve with a sprinkle of nigella seeds and a drizzle of olive oil (or without if you want to keep it healthier!).