The dip is plain curd/yogurt adequately splashed with lemon and refreshingly minty. Dipping in to it was a perfect antidote to the sweltering afternoon heat. It is better to make the dip a few hours earlier and refrigerate to allow the blend of flavours.  

Beets grilled/roasted in a blend of olive oil and some dried herbs was a hot accompaniment to the cool lemon-mint-yogurt dip

What’s in it :-(Prep Time:15 mins; resting time for the dip:2 hrs,Cooking Time: 90 mins)


For the roasted beets

• Plain Yogurt/Thick Curd –  200 grams (I used Hatsun’s creamy curd)
• Fresh mint – few – finely chopped
• Lemon Juice – 1 tbsp

Here’s How :-

Start by preparing your lemon mint dip. Whisk all the contents for the dip in a bowl until well incorporated and creamy. Refrigerate for a few hours and remove it a few minutes from the fridge if needed.


Preheat oven on grill mode at 375 F/190 C. Place cleaned and trimmed beets in foil, drizzle with olive oil and sprinkle herbs as required. Place on a baking sheet and roast/grill covered in foil turning beets half way for about 75-90 minutes depending on beet size.Beets are done when they are pierced with a fork or knife at the top and they give way without any resistance.

each beet into aprox 1/4 inch slices or as desired. Drizzle with a bit of oil (if needed)
then sprinkle on salt and pepper. Enjoy with the lemony minty dip.