Beetroot Borani (Iranian beetroot and yoghurt humous style dip)

I recently discovered this dish after subscribing to a weekly veg box being delivered to the house, and received beetroot two weeks in a row. The first week it was fine - I roasted it with butternut squash and served with feta, cooked and blended it into a smoothie, and added it to a root vegetable casserole type dish. However, I was running short of ideas when I caught sight of a delightfully summery looking bright purple dish in my parents' newspaper. This solved the problem of what to do with the additional beetroot, but it's been a month since I discovered the recipe and I've basically made it weekly ever since.

It's a sweet earthy taste, fantastic with bread and salad. I've also served it alongside humous and baba ganoush (aubergine dip) and harrisa chicken/halloumi kebabs when having friends over for BBQs. I'd also be tempted to serve it with tortilla chips for snacking. While some of the recipes I've since come across have called for the addition of dill, I've tended to leave it out, or simply use it as a bit of a garnish (too many holidays in Eastern Europe where it seems to be served with everything have left me fearful of adding too much).

You will need (serves 4-6, or more)

• 4 medium sized fresh beetroot (unpeeled and cooked until tender, then peeled when cool) Alternatively, I have used ready cooked beetroot (about 200g, which comes in a vacuum pack).
• 1 clove garlic, minced
• 5 tbsp strained greek yoghurt (I used a fat free variety)
• 3 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp honey
• 1 tbsp chopped dill
• 75g feta cheese, crumbled
• Handful of walnuts, roughly chopped

Method

It might look unattractive before you've topped with
feta and walnuts, but it's tasty!

1. Chop the beetroot into chunks and then blend in a food processor or stick blender until mulchy (you want to retain some of the texture, like humous).
2. In a pestle and mortar, add the minced garlic and a pince of salt and pepper and crush to a paste. 
3. In a bowl, mix the beetroot and garlic together. Add the yoghurt, olive oil, vinegar and honey and stir together. The mixture should turn from a dark purple to a slightly creamier purple (owing to the yoghurt). Stir through the dill.
4. Place the mixture into the dish you intend to serve it in, and scatter the crumbled feta and walnuts on top. If using a deep dish, I've tended to mix some feta and walnuts through the mixture first, then top with more feta and walnuts.
5. Sprinkle a bit more dill over the top, if desired, and a drizzle of olive oil to serve.

Quick Aubergine (eggplant) dip

This weekend I also rustled up a quick aubergine dip which was similar to baba ganoush (but without tahini). Over a flame (I have a gas hob, so I used that). I blackened an aubergine until the skin blistered. Regularly turn the aubergine to make sure you have an even cook. The aubergine gradually cooks inside, turning into a soft smokey mulch.

When cooked, scoop out the inside of the aubergine and place into a bowl. Add small clove of garlic (minced) and seasoning, with a splash of lemon juice (I squeezed over a quarter of a lemon). Use a stick blender to even the texture (but not making a smooth puree). Sprinkle over a pinch of smoked paprika and serve.