The Hampstead Kitchen Recipes: Roasted Beetroot Yogurt Dip
by The Hampstead Kitchen in Culture & Lifestyle on 13th January, 2019
credit: The Hampstead Kitchen
Welcome to our series with Saima Khan at The Hampstead Kitchen. Saima has cooked for the likes of Bill Gates, Warren Buffet and The Obamas. Her signature cuisines include Mediterranean (mainly Spanish, Italian & Greek), Scandinavian, Nordic dishes, to plates from the Middle East and Persia. Saima will be joining us on Amaliah over the next few months with recipe ideas for dinner parties, busy weeks and lazy days.
Roasted Beetroot Yogurt Dip
A beautiful bright dip to be enjoyed with pitta chips for when friends come over in the holiday season. We are making this to accompany roasted chicken or with a beautiful roasted leg of lamb. It’s so easy to make. A lot of people make Beetroot Houmous already but I like this as its lighter and the yogurt gives a great sour taste against the sweet beetroot.
Give it try and let us see how you get on. This is a great one to make with The Obama Dip. You can replace the yogurt with hummus if you like.
P.S don’t even try using the ready-made beetroot you get in the supermarket, have tried it doesn’t taste the same.
PREP TIME: 5 min
COOK TIME: 30 min
TOTAL TIME: 35 min
THE SHOPPING LIST
- 200g (7oz) raw beetroot, left whole and unpeeled
- 1-tablespoon olive oil
- 1 additional tablespoon olive oil per beetroot
- 3 tablespoons plain Turkish or Greek style yoghurt
- 1 Garlic clove, crushed
- Salt
- Toasted hazelnut, chopped roughly
- fresh mint, chopped roughly
HOW TO COOK IT
- Preheat the oven to 180 C
- Rub each beetroot with 1 teaspoon of oil and sprinkle with a little salt, wrap the beetroots in foil and roast for 45 mins, make a teas and leave to roast.
- They are ready when they soft and offer no resistance to the point of a knife.
- Remove from oven.
- When cool enough to handle, strip off the tough outer skin: use your thumbs to rub it off. I would wear gloves otherwise it will look like a murder scene.
- Quarter and place in a blender with olive oil, garlic, and blitz until smooth with some bits
- Swirl in the yogurt and mix well
- Taste and adjust the seasoning if necessary.
SERVE WITH
Enjoy alone or with toasted mini pita a swirl of greek yogurt, labneh, or even spooned over simple boiled rice. Enjoy!
The Hampstead Kitchen
Saima Khan is the founder of The Hampstead Kitchen, an experiential private dining concept in which she assumes the role of Executive Chef, curating unforgettable events serving delicious food to bring people together. Having travelled extensively around the world, Saima shares different tastes, textures, and colours at her events, which are all cascaded in the middle of a huge dining table upon big and small plates. It is her way of re-creating some of her fondest memories of people sitting around, eating and socialising. The Hampstead Kitchen has now evolved into a strong philanthropic entity that reflects Saima’s core beliefs of interfaith connectivity and global cultural outlook.
