This yoghurt dip is easy and takes minutes to make. You don’t have to serve it with curry.
Beetroot raita works perfectly as a dip, a relish, alongside a salad or part of a mezze platter. I will be making this dip this summer for barbecues and picnics.
- 3 fresh small beetroots, peeled and quartered
- 1 tbs vegetable oil
- 1/4 tsp salt
- 1 tsp cumin seeds
- 250 ml Greek yoghurt (full fat is best!)
- A generous helping of freshly chopped coriander
- Juice of one freshly squeezed lime
- Salt, enough to lift the flavour
- Pre-heat your oven to 200 degrees Celcius.
- Place the chopped beetroot into a bowl, add the oil and salt, and using your hands coat the beetroot with salt and oil before scattering onto a baking tray.
- Place the baking tray in the oven, and allow the beetroot to roast for around 30 minutes. The beetroot is done when you can glide a skewer easily through the flesh.
- Take the beetroot out of the oven, and set aside.
- Dry roast the cumin in a solid based frying pan. When the seeds darken and release their fragrance, tip half into a pestle and mortar and grind into a powder. Keep the remaining whole roasted spice for later.
- Spoon the yoghurt into a mixing bowl. With a fork whip until it becomes light and creamy.
- When the beetroot has cooled, chop it into small cubes, and drop into the yoghurt, along with the ground cumin and half of the coriander. With a spoon gently stir.
- Add the lime juice, and salt and give a final stir.
- Garnish with the remaining coriander and whole, roasted cumin seeds.
- Now get dipping!