Although this fresh beetroot dip requires some forward planning, it’s well worth the effort.
The day before you need this dip place a clean cotton or linen tea-towel into a bowl and empty 3 cups of plain Greek style yoghurt into it. Bring the ends together, tie securely and hang over a bowl or basin, allowing it to drip overnight. In the morning the yoghurt will be the consistency of cream cheese. Meanwhile boil 2 medium fresh beetroots, leaving some stem and the skin on, until tender. Allow to cool and refrigerate.
When ready to make the dip, rub the skin and stems off the beetroots and chop roughly. Place into a food processor with the yoghurt, a large finely diced clove of garlic, 2 teaspoons (or more to taste) of ground cumin and a little salt to taste. Serve with your favourite bread.
michelle picker cooks 