Turkish-style beetroot dip

This is my version of the lovely beetroot dip ("pancar dip") I used to get at Alasya Turkish Restaurant in Melbourne, Australia, on Sydney Road. They're famous for their dips and desserts.


The finished dip - Yummy!

Now I live in Dunedin, New Zealand, it is just a bit far to commute for their dip! So I've developed my own version that is so quick and easy it's a scandal not to try it.

You can use fresh beets, and it is better - just boil about 3 beets in some water, drain, then use the rest of the recipe as per normal.

You can do an easy dairy-free version of this recipe, by replacing the yoghurt with soy yoghurt.

I serve the dip with flat bread, or fresh home made bread.

Ingredients:

• 1 tin of beetroot
  
• 1/4 cup of plain, unsweetened yoghurt
  
• 1 small clove garlic (I use two cloves, but I'm a garlic fiend!)
  
• Fresh mint, for garnish.
  

Method:

1. Crush the garlic, and place it in a small blender bowl, together with the beetroot and yoghurt.
   
   
   
   
2. Pulse until smooth.
   
   
3. Garnish with the fresh mint.
   

For this dip, I used our home grown mint and home grown garlic from Peggy, as ours is still a bit too small. Thanks Peggy!
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