Chunky beet and fresh mint dip

Instructions

• Line a sieve with cheesecloth or a new reusable kitchen cloth. (First rinse with water and then squeeze out as much liquid as possible.) Place sieve over a bowl and scrape yogourt on top of cloth. Lightly cover and leave at room temperature for at least 2 hours or cover with plastic wrap and refrigerate overnight. The longer you let the yogourt drain, the thicker the yogourt cheese will be. Discard liquid in bowl. Yogourt cheese should measure about 1/2 cup (125 mL).

• Slice all but 1 in. (2.5 cm) of green tops from unpeeled beets and discard. Place beets in a large saucepan. Cover with water and bring to a boil over high heat. Then reduce heat to medium. Simmer, partially covered, until beets are fork-tender, from 30 to 40 min. Meanwhile coarsely slice green onion. Measure out about 1/4 cup (50 mL) mint leaves.

• When beets are very tender, drain well. Then rinse under cold water until cool enough to handle. Slice off the root ends and peel beets. Finely chop 1 beet and set aside. Coarsely chop remaining beet and place in a food processor. Add onion, 1/4 cup (50 mL) mint leaves, fresh lemon juice, salt and pepper. Whirl until coarsely puréed. Add yogourt and whirl until mixed. Taste and add more salt and pepper, if needed. Scrape into a bowl. Stir in remaining beet. If not serving right away, refrigerate up to a day.

• Turn dip into a pretty serving bowl. Stack several mint leaves on top of one another and thinly shred. Scatter over dip. Serve pita wedges or flatbread for dipping.