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