I love beetroot in any form - it is probably my favourite root vegetable, as it is so versatile and combines beautifully with many other ingredients. For a while, I was obsessed with finding great beetroot dip recipes. There is something about the vibrant, magenta colour of a beetroot dip that is just so appealing – it calls out to you, just asking to be scooped up with your crudités of choice, again and again and again. After several experiments, with several recipes, I have finally settled on this one, from Yotam Ottolenghi and Sami Tamimi's beautiful book, Jerusalem -a purée of beetroot lightened with Greek yoghurt and perfumed with za'atar - as my favourite.
