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
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

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!