This color of this dip is absolutely gorgeous and it has wonderful flavor and it is healthy and perfect as an appetizer. The recipe is very closely adapted from Cook’s Country and I absolutely love the grated beets which adds a little texture to the dip. I used the food processor to grate my beets which gave them a very fine texture. The addition of fresh herbs is wonderful. I added some chives as well as the mint and dill.

Love this healthy appetizer!

Ingredients:

  • 1 1/4 beets trimmed and washed
  • 1 cup Greek yogurt
  • 5 tablespoons olive oil
  • ¼ cup tahini (I love Once Again brand)
  • ¼ cup fresh squeezed lemon juice
  • 3 minced garlic cloves
  • 1 tablespoon fresh mint, more for garnish
  • Kosher salt and pepper to taste
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1 tablespoon chopped fresh dill, some reserved for garnish
  • 1 tablespoon chopped fresh chives, some reserved for garnish

Instructions:

Adjust oven rack to middle position and heat oven to 350 degrees. Wrap beets individually in aluminum foil packet and place on rimmed baking sheet. Roast until beets offer no resistance when pierced through foil with paring knife, about 1 hour to 1½ hours. Unwrap completely and allow to cool before peeling off skins. ( I love to do this with some vinyl gloves in the sink because the beet juice stains so easily)

While beets are cooling whisk yogurt, ¼ cup oil, tahini, lemon juice, garlic, mint, salt, and spices together in large bowl.

Using the grater attachment of the food processor, shred cooled beets. Stir shredded beets into yogurt mixture. Season to taste and just before serving garnish with extra herbs and a drizzle of olive oil. Serve chilled or at room temperature .(Dip can be refrigerated for up to 3 days.)