Roasted Beet & Greek Yogurt Dip

by Rebekahcooked up on November 4, 2014

Good morning! I’m traveling for work today in LA and planning to hit up some fabulous spots for breakfast and lunch. It’s always fun to be trying food in a city that’s not your own – and there’s nothing like doing the “work hard, play hard” thing and falling into bed, exhausted, at the end of a night. But, that said, also I can’t stop thinking about this delicious dip we made at home this weekend:

Beet & Yogurt Dip

The earthiness of roasted beets is highlighted and even improved by the tangy Greek yogurt. The original intent was to pile it on pita, but I found myself piling it on to lots of the elements of our Mediterranean-leaning feast with friends. It was a great topping for the za’atar potatoes or the root vegetable slaw.

Beet & Yogurt Dip

And, one of my favorite things about it is that my husband really enjoyed it! He is not usually a beet person, but Dave kept saying how much he liked this beet dip. So hopefully, that means there will be a great deal more beet & yogurt dip in our future.

Here’s what you need:
3 large beets
2 Tbsp. vegetable oil
Coarse salt
3/4 cup Greek yogurt
2 cloves garlic
2 Tbsp. best quality olive oil
1/2 tsp. za’atar
dash of Sriracha
2 tsp. lemon juice
1/2 tsp. salt
mint for garnish

Beet & Yogurt Dip

Preheat the oven to 425 degrees. Toss beets in oil and season liberally with salt. Roast for about 30 minutes, or until fork-tender.

Allow the beets to cool for 10 minutes or so, then transfer to a food processor along with the other ingredients (except mint!). Blend until at your preferred thickness – for me, it was pretty coarse, but you might want to go smoother. Keep in mind that the beets will release some liquid, so don’t go too smooth!

1 Comment

  1. This sounds very yummy. I am a huge beet fan, so I will surely try this out! I imagine it as a perfect spread for my morning toast right now. Thanks for the great idea!

    Comment by Evi @ greenevi — November 5, 2014 at 10:21 am

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