Turkish Beetroot Dip (Kiz Guzeli) by The 4 Blades | Jan 6, 2021 | Uncategorized | 0 comments Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Turkish Beetroot Dip (Kiz Guzeli) Author: The 4 Blades Total Time: approx. 90 minutes Yield: medium sized bowl of dip Print Recipe Pin Recipe Description This simple beetroot dip has a sensational colour (perfect for a celebration!) and utilises the yummy earthy flavour of the roast beetroot. No: Gluten / Egg / Nuts Contains: Dairy *Variations: Can be made without Dairy Ingredients beetroot – 500g, peeled and cubed olive oil salt garlic clove – 1 yoghurt – 200g, natural (*or your preferred dairy-free yoghurt) Instructions Peel and cube 500g beetroot. Fill bowl with 500g hot water. Put beetroot into lower dish of internal steaming basket. Put steaming basket into place and program 15 minutes / Steaming Temperature / Speed 3. Preheat the oven to 180 degrees. Once the beetroot has finished, put it on a lined baking tray drizzled with some olive oil and sprinkled with salt. Bake for 30 minutes. You should be able to pierce the beetroot with a fork. Leave the beetroot out of the oven to cool. Chop a clove of garlic Speed 7 / 3 seconds. Add the beetroot to the bowl. Chop Speed 5 / 5 seconds. Add yoghurt (200g) and a pinch of salt to the bowl. Reverse+Speed 4 / 5 seconds. Serve immediately if you would like a warm dip, or store in the fridge before serving cold. Notes Can be refrigerated for a few days if fresh. Don't store after serving for food safety. Best not frozen. Keywords: Free Thermomix Recipes, Lower Carb, Savoury Thermomix Snacks, Vegan, Vegetarian Submit a Comment Cancel replyYour email address will not be published. Required fields are marked * Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆ Comment Name * Email * Website Save my name, email, and website in this browser for the next time I comment.