Posted in Dips, Raitas and Sides, Recipes

Turkish Beetroot Dip

While I was browsing through Rick Stein’s “From Turkey to Istanbul” for a vegetarian accompaniment for the Turkish Spiced Pilaf I posted earlier, I stumbled upon this Beetroot Dip. One look at it and I found myself ticking across all my needed checkboxes. Yogurt based (Its an Indian thing I guess to have a yogurt based side with rice) ~ check. Mildly spiced (since my pilaf had a fair share of spice ) ~ check. Something I had not tried before

  • Yogurt based (Its an Indian thing I guess to have a yogurt based side with rice) ~ check.
  • Mildly spiced (since my pilaf had a fair share of spice ) ~ check.
  • Something I had not tried before ~ check.
  • Had beetroot ( I am not was not very fond of beet ) ~ check check check!!

So, in my humble opinion, this dip was a perfect accompaniment to my pilaf. Of course, you can also serve it as a side with any spicy mains, including Indian ones, because this resembles the Indian Raita a lot. The minor difference being, the raita derives its mild pungency through mustard while this dip gets the same through the dill leaves.

Recipe:

Serves 3-4

Ingredients:

  • 1 medium beetroot, peeled and grated, ( you may parboil/steam it, but I choose to leave it raw and grate it fine to preserve maximum nutrients),
  • 2 cloves of garlic, minced/grated
  • 1/2 to 1 cup of thick curd / yogurt (unsweetened), if the curd is too thin, strain it or hang for an hour or two,
  • 2 tbsp of dill leaves, finely chopped,
  • 2 tbsp of mint, finely chopped, + a few sprigs for garnish,
  • 2 tbsp of olive oil,
  • salt to taste,
  • freshly ground pepper, to taste

Method:

  1. In a bowl, take the curd/yogurt, garlic, olive oil, salt and pepper and whisk it to a smooth consistency.
  2. Add the grated beet, dill and mint leaves and mix well.
  3. Serve with warm Pitas or chips in the mezze or as a side with any of the spicy mains.

Notes:

  • Just like the pilaf, use dill leaves with caution.
  • If you are serving it later, do not add salt ahead of time. Mix everything else and let the flavors develop. Season only before you are ready to serve.
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