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Beetroot and Yoghurt Dip

I like beets. I like them since I tasted them for the first time at a summer camp I was sent to. We never had beets at home before and I was intrigued by their deep purple and red color and even more so by their earthy sweet taste. I asked for seconds, thirds, and so fo(u)rth...

Fast forward to today, when I found myself left with three small organic beets from a farm box I ordered and was looking for a dish to serve them to the whole family.


Ingredients:

3 beets, scrubbed and trimmed

(save any leaves to add as greens to soup, eggs, and other dishes)

2 1/2 TBSP olive oil plus extra for brushing

2 garlic cloves, peeled

1 cup Greek yoghurt

salt and pepper to taste


Preheat the oven to 350 F. Brush the beets with a little olive oil, wrap them in aluminum foil, and place the parcel on an oven rack and roast until tender (ca. 90 minutes). Remove and let cool to room temperature.

Quarter the beets. In a food processor, combine the beets, olive oil, garlic, and yoghurt and blend until smooth or to the consistency you prefer.

Season to taste with salt and pepper.

Serve at room temperature with crackers, crudités, bread, or pita chips.





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