Middle Eastern Beetroot Dip
INGREDIENTS
- 2 large beetroot topped and tailed and cleaned skin left on
- Olive oil
- 500g Greek Style Yoghurt (I use Glenisk)
- 3 glove garlic
- Juice of 1/2 a lemon
- Pita bread
- Salt and Pepper
METHOD
- Pre heat your oven to 180 degrees celcius.
- Wrap each beetroot in tin foil with a clove of garlic and a splash of olive oil.
- Cook in the oven till a skewer easily goes through, approximately an hour to an hour and a half.
- When the beetroot is cooked allow to cool then rub the skin off, discard garlic.
- In a bowl put your yoghurt and lemon juice, add finely chopped garlic.
- Grate in your beetroot and add salt and pepper to taste, mix together and then leave for an hour or so in the fridge to let the flavours develop.
- Serve with toasted pita breads cut into wedges.
- This also makes a delicious side to lamb burgers or Middle Eastern dishes!
