Pink Sultan: Red beet dip with garlicy yogurt – Pembe Sultan

Here’s an appetizer (meze) bursting with color and flavor. Its almost florescent pink color comes from red beets. Beets are a great source of nitric oxide, so they have many benefits for your heart as well as they promote healing. Overall, a feel good, taste good recipe.

Years ago, when mac & cheese was the staple food for me and my college roommates, my childhood friend Uslu prepared this for us. Thinking that she used some ridiculous food dye to get the bright color, we started to joke with her. We were pleasantly surprised to find out it was all natural. 

Each time I cook beets, I think about the centuries old Turkish kilim rugs and the fact that they use root dyes to color the wool they use. When a see a rug with bright pink or deep magenta patterns on it, I wonder if beet roots were the source for these magical tones.

This is a very simple recipe with only 5 ingredients including salt. Garlic yogurt added to boiled beets, that’s all! Walnut pieces (optional) add more flavor and texture to the dip if you like. No problem for those who want to skip garlic. This makes a great dip with chips or wedges of pita bread. You can also serve it as meze, a side dish. Enjoy!

Ingredients: 

• 4 beets, about 2 cups
• 2 cups plain yogurt
• 2-3 cloves garlic, crushed
• Salt to taste
• ½ cup walnuts, coarsely chopped
• Fresh mint or parsley (optional for garnish)
• 1 tablespoon pistachio nuts, chopped (optional for garnish)

Directions:

1. Cut the stems and the long skinny root part of the beets, wash them. Place in a pan with about 2 cups of water. Boil until tender, about 30 minutes. You can check tenderness by inserting a thin knife into it. If the knife goes thru with ease, it is cooked. Remove from heat, drain. Let it cool. 
2. Peel the outer layer of the beets. When you rub your fingers over the skin, it easily peels off. Grate the beets, place in a large bowl. 
3. Add yogurt and crushed garlic and salt. Mix well with a spoon. Add chopped walnuts. Taste it for salt and tanginess. If you like it tangier, feel free to add more yogurt. 
4. Place it in a serving dish. Garnish with a few leaves of fresh mint or parsley and pistachio nuts (optional). Serve with pita wedges.

AFIYET OLSUN!

BON APPETIT!

Red beets

Red beets

Beet roots cooked and peeled

Beets grated

Add yogurt garlic and salt

Add pistachios

Pink sultan with pita wedges

Pink sultan