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Middle Eastern Beetroot Dip


  • 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
Middle Eastern Beetroot Dip


  • 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!