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

Download Recipe PDF

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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