Beetroot and Yogurt Dip

Beetroot and Yogurt Dip - Mast-e-Laboo

What a glorious and vibrant colour combination of beetroot and yogurt.

This shouldn't be missed and is so easy to make, especially when friends are coming round.

A wonderful starter or dip best eaten with warm Persian Lavash bread or any other flat bread.

Ingredients

450g plain yogurt

1 medium sized beetroot grated

1 medium sized onion

1/4 tsp salt for the yogurt

1/4 tsp ground black pepper

1 garlic clove (crushed)

For the garnish

1 whole walnut (lightly toasted)

Method

Step 1

• Pour the yogurt in to a bowl and add the salt, pepper and crushed garlic.

• Mix well and set aside in the fridge

• Peel the beetroot and grate

Step 2

• Chop the onions and lightly fry until soft and tinged lightly golden brown

• Remove from the heat

• Add the crushed garlic and the grated beetroot

• Mix well

• Add the yogurt and mix well

For the garnish

• Break the walnut into a hot frying pan and lightly toast.

• Once cooled sprinkle over the yogurt.

Enjoy with lovely warm bread as a starter to your meal.