Mint and coriander add freshness and flavour to this smooth beetroot dip.


  • 4 (about 600g) beetroot bulbs, unpeeled, roots and stems removed
  • 1/2 cup loosely packed fresh mint leaves
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon ground coriander
  • Salt & freshly ground black pepper
  • Turkish pide, to serve (see related recipe)


  1. Place beetroot in a saucepan of cold water and bring to the boil over high heat. Cook, uncovered, for 40 minutes or until tender. Drain. Set aside for 20 minutes to cool.
  2. Wearing rubber gloves to avoid staining your hands, peel beetroot and coarsely chop. Place beetroot, mint, oil and coriander in the bowl of a food processor and process until smooth. Taste and season with salt and pepper. Transfer to a bowl and serve with pide.