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Beets & carrots with cumin & haydari

Beets & carrots with cumin & haydari

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 2 hrs thickening
  • Easy
  • 6 as a starter or as part of a meze spread

Haydari is a Turkish meze of strained yogurt, herbs and garlic and it pairs well with crunchy carrots and beetroot in this simple veggie starter

  • Gluten-free
  • Vegetarian
Nutrition: per serving


  • 400g Greek yogurt
  • 1 red and 1 green chilli , halved, deseeded and very finely chopped
  • small pack dill , leaves only, roughly chopped
  • 2 garlic cloves , crushed
  • 5 tbsp extra virgin olive oil
  • 600g cooked beetroot (not pickled)
  • 400g carrots
  • 2 tsp toasted cumin seeds
  • ½ tsp white balsamic vinegar
  • ½ lemon
  • 25g walnut pieces , lightly toasted


  • STEP 1

    Make the haydari 2 hrs ahead of when you want to serve. Line a sieve with a piece of muslin or a brand- new J-cloth. Tip in the yogurt and leave for 2 hrs to thicken.

  • STEP 2

    Put the drained yogurt in a bowl and combine with 2 tbsp of the olive oil, the dill (keeping some back for serving), garlic and chilli – don’t overmix, you should still be able to see bits of chilli.

  • STEP 3

    Peel and cut the carrots into matchsticks, and the beetroots into wedges. Heat 2 tbsp of the oil in a large frying pan over a medium heat. Add half the cumin seeds, cook for 30 secs, then add the carrots. Stir-fry for 1 min, then add the vinegar, a good squeeze of lemon and some seasoning and quickly remove from the pan. Add 1/2 tbsp of oil to the pan with the rest of the cumin seeds. Cook for 30 secs, then add the beetroot. Squeeze on some more lemon juice and season.

  • STEP 4

    Put some of the haydari on each of six plates, flattening it and swirling it a little with the back of a spoon. Spoon some beetroot on top, then some carrots, sprinkle with dill and walnuts, drizzle with a little more of the olive oil and serve.

Recipe from Good Food magazine, January 2017

Goes well with


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