Beetroot Dip

By sarah_carroll

Ingredients

• 500 g thick Greek style yoghurt
• 1 large beetroot (400g) trimmed, cleaned
• 1 small garlic clove, pressed
• Juice of 1/2 lemon, or more to taste
• a little caster sugar, TT
• Baby basil or beet leaves, to garnish
• Toasted cumin seeds, to sprinkle

Details

Servings 6

Preparation

Step 1

Line sieve with 2 layers of cheesecloth, leaving an overhang all around. Place the yoghurt in the sieve, bring the corners of the cloth together and tie up to secure, then sit the sieve over a bowl. Cover with plastic wrap, then place in the fridge for at least 8 hours (overnight) to drain.
Preheat oven to 180C.
Wrap beetroot tightly in foil, and place on a baking tray. Bake for 1 1 1/4 hours until tender. Allow to cool slightly.
Remove foil and peel skin. Coarsely grate the beetroot onto a plate.
Tip the drained yoghurt into a large bowl, discarding excess liquid. Stir the garlic and lemon juice into the yoghurt, mix in grated beetroot, then add sugar and some salt TT. Tightly cover the bowl with plastic wrap, the chill for about 1 hour to allow the flavours to develop.