Beetroot Dip

  • Beetroot Dip
  • Beetroot Dip
  • Beetroot Dip
Ranked: 186th

Rated 4.8 out of 5 based on 27 votes

Ingredients

  • 2 x large beetroot
  • 1.5 L home made yogurt, you can use natural or greek if you like
  • 1 pinch salt to taste
  • 2 pinches freshly ground pepper to taste
  • 1/2 x lemon rind finely grated

Method

Place your yogurt in 2-3 layers of fine muslin or cheese cloth tie up and hang until the whey stops dripping and the yogurt is thick (this new product is called Labna or yogurt cheese) 8 hours should be enough

Roast your beets in a hot oven until tender,prick the skin and allow to cool, peel and chop finely. Place all your ingredients into a processor and blend roughly. season to taste and serve.

it’s so pink!

Leave a Review

Leave a rating

  • Adore Labna, this beetroot version was just so scrummy

    Reply

    by James Ayers on 19/11/2012, 16:55
    James Ayers
    • home made raw milk yogurt and labna has so many possibilities, can’t help but be creative with it. Love it!

      Reply

      by Helen Minns on 19/11/2012, 17:28
      Helen Minns
  • nice and refreshing

    Reply

    by Kylie-Anne Fish on 25/11/2012, 15:13
    Kylie-Anne Fish
    • Great for that Sunday afternoon when your peckish .. Thankyou!

      Reply

      by Helen Minns on 25/11/2012, 15:16
      Helen Minns
  • This looks amazing! I am obsessed with anything Beetroot!

    Reply

    by Renee Jaatinen on 25/11/2012, 20:41
    Renee Jaatinen
    • Beetroot is the feel good veg!

      Reply

      by Helen Minns on 25/11/2012, 20:59
      Helen Minns
    • you should have a look at my 2 new recipes for beetroot chocolate cake and beetroot white chocolate icecream … obsession fodder if there ever was some

      Reply

      by Helen Minns on 12/02/2013, 21:23
      Helen Minns
  • YUMMY

    Reply

    by Cherie Petersen on 25/11/2012, 20:45
    Cherie Petersen
    • yes it is! I have served this at a few community meetings and always get good comments

      Reply

      by Helen Minns on 25/11/2012, 21:00
      Helen Minns
  • I arrived in time to have a taste of this rather tantalising taste bud treat. I was not hungry as such, but having a drinky with company and getting the peckish feeling. I found it to be light on the tummy.
    But a definate go back for more….. get in quick because everyone went back for more

    Reply

    by Kimi RavenSky on 28/11/2012, 17:06
    Kimi RavenSky
    • A good night had by all

      Reply

      by Helen Minns on 29/11/2012, 20:47
      Helen Minns
  • cool, hot bitterness to the rocket….love it!

    Reply

    by Elizabeth Cornwall on 23/12/2012, 15:09
    Elizabeth Cornwall
    • I adore creating from scratch and the raw milk home made yogurt we do has such rich versitility

      Reply

      by Helen Minns on 27/12/2012, 12:12
      Helen Minns
  • Mmmmmmmm!

    Reply

    by Janette Barlow on 23/12/2012, 19:20
    Janette Barlow
  • a bit peppery but very nice

    Reply

    by Anne-Marie Cee on 29/12/2012, 17:14
    Anne-Marie Cee
    • yes I like pepper that is why I say to taste as not everyone has a pepper pallet …. thank you for giving it a go

      Reply

      by Helen Minns on 29/12/2012, 17:17
      Helen Minns
  • thank you for trusting my recipe!

    Reply

    by Helen Minns on 29/12/2012, 17:16
    Helen Minns
  • Looove this!!

    Reply

    by Lea Potts on 29/12/2012, 17:20
    Lea Potts
  • we make raw milk yogurt and 8hours is sufficient. perhaps commercial products drain slower or are more watery because of emulsifiers .. I am not sure. When I made a labna based cheesecake I did drain for longer but that recipe isnt here.

    Reply

    by Helen Minns on 30/12/2012, 08:39
    Helen Minns
    • perhaps because it was intended as a dip and not for labna balls … or perhaps I should have called it yogurt dip … semantics can be a funny persuit

      Reply

      by Helen Minns on 30/12/2012, 09:27
      Helen Minns
  • I tend to agree with Snjezana with her comments! But I scored it more positive as I gave you the benefit of the doubt about making it your own recipe somehow.

    Reply

    by Linda Bullard on 30/12/2012, 09:54
    Linda Bullard
    • it is my own recipe … I know not where the doubt manafests

      Reply

      by Helen Minns on 09/01/2013, 15:09
      Helen Minns
  • I went and had a look and found that anything from 6 hours is traditional according to
    Fouad Kassab who is a food writer and author of Middle Eastern-inspired The Food Blog. So I think my 8 hours for this application is just right. Thankyou for prompting me to investigate this tradition as I would not like to insult any tradition by misusing a term

    Reply

    by Helen Minns on 30/12/2012, 10:06
    Helen Minns
    • yes I knew that, but unsure how it applies as I make my own yogurt …. and I am not greek … and I offered that option for the many who do not make their own yogurt so they would have options

      Reply

      by Helen Minns on 09/01/2013, 15:08
      Helen Minns
  • This was a big hit at my holiday party!

    Reply

    by Beth Bannor on 03/01/2013, 14:31
    Beth Bannor
    • I am so pleased you trusted my recipe enough to share with your family and friends Beth. Thank you!

      Reply

      by Helen Minns on 03/01/2013, 15:23
      Helen Minns
  • Love all things beetroot.

    Reply

    by Tess Hudson on 20/05/2013, 23:32
    Tess Hudson
    • me too! I have some golden beets near ready to harvest .. poses some golden opportunities

      Reply

      by Helen Minns on 20/05/2013, 23:34
      Helen Minns