Serve this fabulous-looking dip with turkish bread or pita chips at your next BBQ or party. It also makes a great sandwich filler.
• Save the beetroot leaves to use in a mixed leaf salad.
• Bake the beetroot instead of boiling it. Wrap each beetroot in foil and bake in an oven preheated to 220°C for 1–2 hours until tender when pierced with a skewer (the cooking time will depend on the age and size of the beetroot).
Deliciously sweet (yet low in kilojoules), beetroot provides significant amounts of folate, vitamin C and potassium. The leafy tops are high in calcium and iron.
Oooohhhh..... YUUUUMM! This is so good, I've made it for a gathering tomorrow but I can't stop eating it! I would happily eat this all day. Beautiful recipe - I think the cinnamon makes it. I used dutch cinnamon which I think adds an extra smoothness and sweetness, lots of pepper and a pinch of salt. Thank you for sharing Elaine - 30 Apr 2010
I always wanted to make this and it didn't disappoint. I maybe used slightly less yoghurt and no cinnamon - but yum! - 27 Apr 2009
Took shortcuts. I used beetroot which I had already prepared as pickled sidedish. Left out the lemon juice and added a little sugar. Turned out very tasty. - 15 Jun 2010