Five Ingredient Mini-Quiches
One of my favorite breakfast and lunch treats - miniaturized and made in a muffin tin.
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:
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.
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
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
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!