Frixos Demetriades
I am passionate about cooking - I have always been pursuing happiness through good food, fine wine, my dogs, and of course, with my family and friends!
Being raised in a home where good home cooking was shared with friends and family almost every other day, it was not difficult at all to embrace the concept of “you live to eat”.
Suitable for vegetarians
April 13, 2022
Vibrant beets mixed with tangy yoghurt and fresh herbs create a dip that is as good as a starter, snack or side dish!
Prep Time
15
mins
Cook Time
60
mins
Serves
0
Ingredients
- 450g Straggato Yoghurt 0% Fat Free Charalambides Christis
- 4 Medium Red Beets, peeled
- 30ml EVOO, Extra Virgin Olive Oil
- 1 tsp dry Coriander, ground
- 1 tbsp Fresh Oregano, finely chopped
- 1 tbsp Fresh Mint, finely chopped
- 15ml Red Wine Vinegar, mild
- 1 tsp Fine Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
- Turn the oven to 190° C, air circulation and rack set at the middle.
- Use an oven proof dish and add the beets. Pour on them the oil, sprinkle the coriander and season with ½ tsp of salt. Give them a toss and cook in the oven for about an hour and until well softened. Halfway through give them a toss.
- Remove from the oven and allow to cool. Once cool, use gloves and grate them through the large holes of a grater box.
- Add into your serving bowl the yoghurt along with the oregano and mint, vinegar and season with the remaining ½ tsp of salt and the pepper. Mix well add the grated beets. Once again mix well and serve as a dip with pitta bread.
