I have to confess that until three weeks ago I had never had any beetroot dip. Now, I realise that during all those years there's been a big hole in my life and I can't get enough of it!

Those of you who had the chance to try Jesse Dunford Wood's vegetarian burgers at either Salusbury school summer fête at the end of June or yesterday at QPCS summer carnival know exactly what I mean.

Beetroot dip tastes great with vegetarian burgers -and probably just as good with traditional burgers.  You can also serve it with pita bread.

The recipe below is originally a Yottam Ottolenghi's recipe. I've changed it a little bit. Ottolenghi recommends to cook the beetroot in the oven for 1 hour, which sounds to me like hard work compared to just boiling them. I am sure that there is a reason for that but I can't tell you just yet as I've never tried roasting the beetroot...

Be warned: if you follow the recipe below you will end up with a sizeable amount of beetroot dip. You may want to divide the ingredients by 2.

 

Ingredients (for 1 litre): 
-6 medium beetroot (about 750g)
-2 small garlic cloves, minced
-1 small red chili, seeded and minced (or a tsp chili flakes)
-3 tbsp extra virgin olive oil
-280g Greek yogurt
-1 tbsp za'atar (a mix of thyme, sesame seeds, sumac and salt)
-salt

Optional:
-roasted skinned and chopped hazelnuts
-goat cheese crumbled
-2 shallots

Step-by-step instructions:
1. Boil the beetroot in water for about 20 minutes.
2. When cooked removed the pan from the hob. Put the beetroot under cold water and peel off the skin.
3. Cut the beetroot in wedges and put them in a blender.
4. Add the Greek yogurt, the chili (or chili flakes) and garlic. Blend them all together.
5. Add the olive oil and za'atar in the blender. Blend all the ingredients together.
6. Season with salt.
7. Put the mix in a bowl. Keep it in the fridge for 2-3 hours.
8. You can scatter some hazelnuts, goat cheese and shallots on the beetroot dip before serving.