Pembe Sultan - Turkish Beetroot & Yoghurt Dip
Aside from the wonderfully vibrant magenta colours of this meze, this Turkish beetroot & yoghurt dip is also delicious, healthy and easy to make.Serve it with other meze dishes and fresh-from-the-oven flatbreads or use it as a side dish for grilled meats and vegetables.
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Equipment
- 1 large bowl
- 1 grater
- 1 sharp knife
Servings 4 people
Ingredients
- 200 grams beetroot (see notes below)
- 2 tablespoons natural yoghurt
- 2 cloves garlic (peeled & grated)
- 5 walnuts (smashed)
- 1 tablespoon fresh dill (finely chopped)
- 1 tablespoon fresh mint (finely chopped)
- ½ lemon (juice of)
- ½ teaspoon salt
To Garnish
- 5 walnuts (broken into chunks)
- 1 small sprig of fresh mint
- 2 teaspoons olive oil (drizzled over the top)
Instructions
- First of all, grate your cooked beetroot into your bowl and sprinkle with salt.
- Now add your garlic and lemon juice and gently mix together.
- Add your yoghurt and stir until everything is mixed. Your yoghurt will take on a vibrant magenta colour immediately.
- Stir in your dill, mint and walnuts and do a taste test. Add more lemon juice or salt if necessary.
- When yoıu are ready to serve, top your beetroot and yoghurt dip with the broken walnuts and sprig of mint and drizzle with your olive oil.
Notes
- As with all of our recipes, the nutrition calculations are meant as a general guide only and are calculated by a 3rd party API. Please do your own due diligence if you have an special dietary requirements.
- If you are using Greek yoghurt rather than Turkish süzme yoghurt, make sure it is unsweetened.
- In this recipe, for convenience, we usually use ready cooked and peeled beetroot.
- If you are cooking your beetroot from raw, wrap them in foil and bake them as you would a baked potato in the oven.
- Cooking time will vary depending on the size of the beetroot but you don't need to be too careful about them being very soft. Once cool, you can peel and grate them.
- If we are peeling and grating beetroot that we have cooked ourselves, we use gloves to avoid staining our hands.
- For precooked beetroot, washing your hands straight after you have grated the beetroot is enough to remove the colour.
Nutrition
Serving: 1Calories: 85kcalCarbohydrates: 8gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 1mgSodium: 335mgPotassium: 233mgFiber: 2gSugar: 4gVitamin A: 92IUVitamin C: 11mgCalcium: 35mgIron: 1mg
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