Beetroot dip with pide

I first discovered this recipe in Sabrina Ghayour's "Sirocco" cookbook(the european edition, where this dip is not on the cover) and was fascinated by the small amount of ingredients and the beautiful colour of the dip. My friends know I am no beetroot fan but when a dish is very beautiful, the beauty will win over my skepticism about the taste of the dish.
Later on I started getting into the recipes of Rick Stein, and saw lot of good reviews for his book "From Venice to Istanbul" and while browsing his book I again discovered this recipe.
That was the point when I decided I have to try this dip as two cooks which I admire tell me to do so.
The dip is on the sweeter side because of the beetroot so it goes well with a good white bread(or some pide, recipe follows) and some salty sides like olives, cheese and sausages.

Beetroot dip

Servings: 4
Difficulty: easy
Preparation time: 15 min

Ingredients:

• 250 g beetroot
• 1 cloves garlic, crushed or grated 
• 125 ml Greek-style yogurt 
• Small bunch dill, chopped 
• 15 ml olive oil 
• 1/2 tsp salt
• pepper

Method:

• Put the beetroots in their skins in a saucepan, cover with water and cook for 30 minutes or until tender. Drain and allow to cool enough to handle, then slip their skins off. 
• In a food processor, blend the beetroot and garlic. 
• Transfer to a bowl and mix in the yogurt, dill, olive oil and salt and pepper. 
• Serve at room temperature.

Pide

Servings: 4

Difficulty: easy
Preparation time: 2 hours including resting time

Ingredients:

• 5 g dried active yeast 1 tsp sugar
• 225 ml tepid tap water 
• 350g white bread flour, plus extra for dusting 
• 3/4 tsp salt
• 1/2 tbsp olive oil 
• 1/2 tbsp semolina or polenta, for dusting
• 1 clove garlic, bruised with the back of knife or rolling pin 
• 25 ml olive oil
• 1 sprig rosemary, leaves detached 
• 1/2 tsp flaky sea salt

Method:

• Combine the yeast, sugar and tepid water in a jug and leave in a warm place until it froths. 
• In a large bowl, mix the flour and salt, rub in the butter or olive oil, then add the yeast mixture. Bring together into a dough and knead by hand for 10 minutes (or using a dough hook in a food mixer) until smooth and elastic. Place the ball of dough in an oiled bowl, cover with cling film and leave to rise for about an hour until doubled in bulk.
• While the dough is rising, combine the garlic and olive oil in a pan and warm through, then turn off the heat and leave to infuse. When cooled, add the rosemary leaves and set aside.
• Knock back the dough when ready on a floured surface. Cover and leave to rest for a further 15 minutes.
• Heat the oven to 240°C, or as hot as it will go, and heat a baking tray.
• Flatten the dough ball into a large oval with your hands or a
• “Flatten the dough balls into large ovals with your hands or a rolling pin. Dust the baking tray or pizza stone with polenta or semolina, then place the dough on them. Make indentations with your fingers all over the surface of each and drizzle over the infused oil with rosemary.
• Sprinkle over the flaky salt. 
• Bake for 10–12 minutes or until golden. 
• Allow to cool a little, but eat while still warm.