For a while I thought we weren’t going to have a summer this year in the UK but the season finally pulled through, which makes this beetroot dip just perfect for the warm weather.
Earlier this year I dined at Ceru, a new popup restaurant in London serving Levantine cuisine. The food was excellent and the dish that stuck most in my memory was its beetroot dip and here you will find my take on it.
As with most root vegetables, it’s a good idea to buy organic because for some reason they are sweeter. Also, if sweetness is your thing, opt for more but smaller bulbs rather than fewer but bigger ones.
I prefer to wash and scrub the vegetables thoroughly, rather than peel them, not wanting to miss out on the extra vitamins, roughage and flavour.
Roasting is optional, but the cooking process deepens the flavour of the dip. You can skip this step by simply buying ready-cooked beetroot and placing all the ingredients in a blender and be finished in 5 minutes. Personally, I like my dip with a bit of a bite but there’s nothing stopping you from making it perfectly smooth.
Cinnamon is the secret ingredient to this recipe, which is quite forgiving in adjustments. Add more yogurt if you’d like it sloppier. Add some garlic. Use cumin or cardamom instead of cinnamon. Have fun experimenting!
If you’re taken with the selection of bamboo products, as well as the mason jars, you can buy them at restaurantware.com. They have a stunning array of eco-friendly products that won’t lead to the downfall of our precious environment.
Cookbooks perfect for summer
- Hummus Bros. Levantine Kitchen
- Small Plates: Tapas, Meze & Other Bites to Share
- Snackistan: Street Food, Comfort Food, Meze
- Turkish Meze
- Persiana: Recipes from the Middle East & Beyond
What is your favourite summer dip?Print
- 1kg (2lbs) raw, whole beetroot
- 45ml (3 tbsp) olive oil
- 250ml (1 cup) raw pistachio nuts, shelled
- 5ml (1 tsp) ground cinnamon
- 500g (1lb) Greek yogurt
- salt, to taste
- Wash and scrub the beetroot thoroughly and cut into slices.
- Place the beetroot in a single layer in an ovenproof dish.
- Drizzle with oil, sprinkle with salt and bake at 180°C/fan 160°C/355°F/gas mark 4 for around an hour or until fork tender. Halfway through it’s a good idea to toss them around a bit.
- Let the beetroot cool down.
- Place the beetroot, pistachios, cinnamon and yogurt in a blender and process until desired consistency. Do it in batches if needed.
- Season to taste and serve with lamb meatballs and your favourite type of bread.
- Category: Starter
- Method: Roasting
- Cuisine: Moroccan
- Calories: 235
- Sugar: Sugars
- Sodium: 96 mg
- Fat: 14.9 g
- Carbohydrates: 22.7 g
- Fiber: Dietary Fiber
- Protein: 6.5 g
- Cholesterol: 7 mg
P.S. This post was sponsored by Restaurantware.