Beetroot and Yogurt Dip

Updated: Jun 6, 2021

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.


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)


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.

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