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Red Beet and Yogurt Dip

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Red Beet and Yogurt Dip
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Servings
1 1/2 cups
Ingredients
  • 3 red beets cleaned and trimmed
  • 2 tablespoons extra virgin olive oil
  • 3 garlic cloves peeled
  • 1/3 cup whole milk Greek yogurt
  • 1 large lemon juiced
  • 1 golden beet cleaned and thinly sliced
  • salt and pepper to taste
Servings
1 1/2 cups
Ingredients
  • 3 red beets cleaned and trimmed
  • 2 tablespoons extra virgin olive oil
  • 3 garlic cloves peeled
  • 1/3 cup whole milk Greek yogurt
  • 1 large lemon juiced
  • 1 golden beet cleaned and thinly sliced
  • salt and pepper to taste
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees F. Drizzle red beets with olive oil, season with salt and pepper, and wrap in foil. Roast until tender, 15–20 minutes. Set aside to cool. When cool enough to handle, peel beets and roughly chop 2 1/2; dice remaining 1/2 into 1/4-inch cubes for garnish and set aside.
  2. In food processor bowl, combine chopped red beets and garlic; blend until smooth. Stir in yogurt and lemon juice.
  3. Transfer to serving bowl and garnish with sliced golden beets and reserved diced red beets.
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