Beetroot and Yogurt Dip with Walnuts
Fold steamed grated beetroot into garlicky strained yogurt, then finish with chopped walnuts and olive oil. This chilled meze serves four. How do I keep the dip thick? Drain the beetroot before mixing if it has released liquid. Strained yogurt gives the dip a consistency that holds on the spoon. Can I use ready-cooked beetroot? Yes. Coarsely grate and drain plain cooked beetroot without vinegar, then skip the steaming step. For another way to serve beetroot, try this beetroot salad.
Ingredients
Ingredients
Step-by-Step Method
Grate the beetroot
Peel and weigh out 320 g of beetroot. Grate it coarsely. Bring water to a boil in a saucepan, keeping the level below the base of the steamer basket.
Steam until tender
Spread the grated beetroot loosely in a fine-mesh steamer basket. Cover and steam for 12–15 minutes, until the shreds mash easily with a fork.
Cool and fold into yogurt
Spread the beetroot on a wide plate for 10 minutes, or until cool. Drain any liquid that collects. Stir crushed garlic and salt into the strained yogurt, then fold in the beetroot.
Finish with walnuts
Spoon into a shallow bowl. Scatter the roughly chopped walnuts over the dip and drizzle with olive oil just before serving.
Chef's Tips & Tricks
Drain the beetroot before mixing if it has released liquid. Strained yogurt gives the dip a consistency that holds on the spoon.