Recipe and photograph – Dr Joan Ransley

The recipe for this spectacular dip originates from the Middle East and showcases the glorious vibrant, deep red colours of beetroot. Delicious served with veggie sticks and a quick-to-make flat bread.

Method

  1. Place the beetroot in the bowl of a food processor and pulse until roughly chopped. Transfer to a mixing bowl, add the crushed garlic, 2 tbsp olive oil, yoghurt, half the dill and red wine vinegar. Mix well and season to your taste.
  2. Place the beetroot dip in a bowl, or plate, and sprinkle with the crumbled feta cheese, crushed walnuts, and remaining dill. Drizzle with 1 tbsp olive oil before serving.

To make flatbreads

  1. Place the flour into a bowl and stir in the yoghurt. Using your hands, bring the dough together and knead until it forms a ball. Cover the bowl with a damp cloth and leave in a cool place until you are ready to roll the dough out. The dough will be sticky, but the flour will absorb the moisture as the dough rests.
  2. When you are ready to roll out the flatbreads dust a worksurface with flour. Divide the dough into 4 pieces and shape into balls.
  3. Take one ball of dough, flatten it slightly and dust well with flour. Roll each ball into a thin round disc approximately 20cm across. Repeat with the other three balls. NOTE: If each flattened dough ball is dusted with flour, it should not stick to a non-stick pan.
  4. Pre heat a large non-stick frying pan. Place a flatbread onto the hot surface. Cook for 2 minutes on each side, or until the flatbread begins to brown and form gas pockets just below the surface. Slide the flatbread from the pan and wrap in a clean, dry tea towel to keep warm while the other flatbreads are cooking.

Cooking tip

Beetroot can be used for dips, salads and sliced and served with fish including salmon and mackerel.

 Per Serving (319g)Per 100g
Calories (Kcal/KJ)491/2051154/644
Protein (g)185.6
Fat (g)237.3
Saturated fat (g)6.72.1
Carbohydrate (g)4815
Sugar (g)165
Fibre (g)9.42.9
Sodium (mg)433.8136
Salt equivalent (g)1.10.34