Beetroot dip
Photography by Chris ChenWhet your appetite with this beautiful an versatile Turkish-inspired dip.
Preparation Time
15 minutes
Cooking Time
90 minutes
Serves 6
Ingredients
650g (about 3) beetroots, trimmed
80ml (1/3 cup) extra virgin olive oil
2 cloves garlic, crushed
280g (1 cup) Greek-style yoghurt
Method
Preheat oven to 180C. Place beetroots with 2 tbs oil in a large bowl and toss well to coat. Season with salt and pepper. Wrap each beetroot loosely in foil, then place in a shallow ovenproof dish. Roast for 1 1/2 hours or until tender. Unwrap beetroots and cool to room temperature.
Coarsely grate beetroots and place in a colander to drain off excess liquid. Combine beetroots, remaining 2 tbs oil, garlic and yoghurt in a large bowl, then season. Makes 2 cups.
Tips: Dip will keep in an airtight container in the fridge for up to 2 days. Serve dip with Turkish bread.
Extract from Turkey: Recipes and tales from the road by Leanne Kitchen (Murdoch Books, $70).
MasterChef - March 2011
Recipe by Leanne Kitchen
