Turkish Beetroot & Yoghurt Dip

Name: Turkish Beetroot & Yoghurt Dip
Prep time: 10 min
Total time: 10 min
Cuisine: Asian, Middle Eastern
Ingredients: 225 g beetroot, cooked and cooled; 2 tbsp plain Greek-style yoghurt, plus extra to garnish; Salt and pepper; 0.5 lemon, juice; 60 ml extra virgin olive oil, plus extra to drizzle; 1 tsp ground cumin; 2 tbsp fresh dill, chopped; 2 tbsp fresh parsley, chopped; A little milk, for thinning the yoghurt garnish

3 steps

Prep:10min

Saved recipe by Lee, Cook Eat World. Optional feta makes a salty topping; yellow beetroot is an alternative. Refrigerate airtight for up to 4 days, or freeze for up to 2 months and defrost fully. For best flavour, bring to room temperature. ¼ US cup olive oil converted to 60 ml.

Updated at: Fri, 23 Oct 2026 19:26:36 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per recipe

Calories630.7 kcal (32%)

Total Fat61 g (87%)

Carbs18.2 g (7%)

Sugars13.1 g (15%)

Protein7.1 g (14%)

Sodium899.9 mg (45%)

Fiber3 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

225gbeetroot

cooked and cooled

2 Tbspplain Greek-style yoghurt

plus extra to garnish

salt

pepper

0.5lemon juice

60mlextra virgin olive oil

plus extra to drizzle

1 tspground cumin

2 Tbspfresh dill

chopped

2 Tbspfresh parsley

chopped

milk

for thinning the yoghurt garnish

Instructions

Step 1

If using raw beetroot, preheat the oven to 200°C. Trim the stalks, wrap each beetroot separately in foil with the skin on, and bake on a tray for 45–60 minutes until soft. Cool for 10 minutes, peel using gloves, and leave to cool completely.

Step 2

Blend the cooked beetroot with the yoghurt, lemon juice, olive oil, cumin, salt, pepper and herbs in a food processor for 1–2 minutes until very smooth. Reserve some herbs for garnish if desired.

Step 3

Spread on a platter or in a shallow bowl. Thin a little extra yoghurt with milk and drizzle over. Add herbs, extra virgin olive oil and black pepper.