14/02/2022
Beetroot Cacik with Turkish Pide
A bright and refreshing Turkish style dip that goes great with grilled meats.
Makes:
1 cup
Prep Time: 15 minutes
Cooking Time: 40 minutes
Ingredients
- 1 beetroot (250g)
- 1 cup Greek-style yogurt
- 1 clove garlic, crushed
- 2 tablespoons chopped mint
- 2 teaspoons sea salt
- 1 tablespoon extra virgin olive oil
- turkish pide bread, for serving
Method
Roast beetroot at 200ºC for 30-40 minutes until tender. Allow to cool, remove skin and grate flesh. Combine with garlic, mint, salt and oil and swirl in yogurt, leaving it a little marbled in appearance. Refrigerate until chilled. Drizzle with olive oil and sprinkle with mint leaves. Serve with toasted pide bread.
Tips
VEGAN OPTION
Substitute non-dairy yogurt for Greek yogurt.
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