My birthday is on December 26, the day after Christmas. In a lot of ways, it's a really crappy day to have a birthday. People are hungover, stuffed full of food and sick of celebrating. On the other hand, it's a public holiday and i've never had to work or study. This year I had a few friends over and kept things simple as I was pretty pooped from Christmas day preparations. I just made a few dips, a tabouli and some baked olives. Everybody mixed their own drinks, the most popular being fresh drinking coconuts from Thailand spiked with Bacardi. This beetroot dip was the easiest to prepare and added a vivid streak of colour to the spread.
Ingredients:
4 medium sized beetroots
1/2 to 2/3 cup Labne*
1/2 large lemon, juiced
salt and pepper
Method:
Pre-heat the oven to 200*C, line an ovenproof dish with baking paper. Trim the stems of the beets 2 cm from the base, rinse clean. Place in the baking dish, drizzle with olive oil and cover with foil. Bake for 2 1/2 hours, or until tender when pierced with a skewer. Leave to cool enough to handle, slip of skins. Coarsely grate beets into a bowl, stir in the yogurt, lemon juice, salt and pepper until well combined. Serve with pita bread, cibatta or wraps.
* Mix a teaspoon of salt into 1 to 1 1/2 cup of natural yogurt, place into a strainer lined with muslin over a bowl and leave for a few hours or overnight.
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