Turkish Beetroot Yogurt Dip with Seasonal Roasted Veg
Turkish beetroot yogurt dip with seasonal roasted veg is a fantastic meal or platter to serve to a group. It’s loaded with healthy roasted seasonal veg and has a vibrant beetroot and yogurt dip that has cumin, lending it a beautiful earthy flavor to balance the sweetness. Together this is a colorful and flavorful combination making it ideal for serving at a dinner party. It’s also great when you’re craving something nutritious and delicious for yourself or the family.
Equipment
- Food processor
- Large kitchen knife and cutting board
- Large stainless steel oven tray
- Large serving plate or platter
Ingredients
For the beetroot yogurt dip
- 8 oz 225g pre-cooked beetroot
- 7 Oz. 200 g Greek yogurt
- 1 lemon juiced
- 1/4 cup extra virgin olive oil
- 1 tsp ground cumin
- Salt & pepper to taste
For the seasonal roast veg
- 1 small butternut squash or ½ a large one
- 2 small white onions
- 1 red onion
- 2-3 carrots
- Handful of fresh parsley for garnish
- 3-4 tablespoons extra virgin olive oil 2 for cooking, 2 for serving
- Selection of seeds and nuts for garnish
Instructions
Step 1 - Prepare roast veg
- Preheat oven to 200°C/400°F.
- Lightly oil the baking tray.
- Use a large sharp kitchen knife to cut the squash in half and remove all the seeds. Cut into 1-inch (2.5cm) slices.1 small butternut squash
- Quarter the onions and slice the carrots lengthways and add them to the baking tray.2 small white onions, 1 red onion, 2-3 carrots
- Drizzle with some olive oil (around 1-2 tablespoons), then season to taste with salt and pepper.1/4 cup extra virgin olive oil, Salt & pepper
- Bake on the middle shelf for around 30-45 minutes.
- Once cooked, remove from the oven and set aside to cool for 10-15 minutes.
Step 2 - Prepare the beetroot yogurt dip
- Add all ingredients to a food processor.8 oz 225g pre-cooked beetroot, 7 Oz. 200 g Greek yogurt, 1 lemon, 1 tsp ground cumin, 3-4 tablespoons extra virgin olive oil
- Buzz for 3-4 minutes or until you get a smooth consistency (If the dip looks too lumpy, add more yogurt for a softer, smoother dip).
- Transfer to serving bowl for use later.
Step 3 - Arrange dip and roast veg for serving
- Smear some of the beetroot yogurt dip onto a serving plate or platter (or you can arrange on small side plates).
- Arrange the seasonal roasted veggies on top.
- Garnish with some fresh chopped parsley, seeds, and nuts.Handful of fresh parsley, Selection of seeds and nuts
- Drizzle with some extra virgin olive oil and season (to taste) with salt and freshly cracked pepper.