Beet Dip

Image of Suzan Najjar
Suzan Najjar Website
Rated 4.5 based on 2 customer reviews
Beet Dip
Beet Dip
Recipe Image for Print

Ingredients

  • 5 beets
  • 1 tablespoon lemon juice
  • 1/2 cup yogurt
  • 1 tablespoon tahini
  • 1/2 lemon, juiced
  • sea salt to taste
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh parsley

Directions

  1. Put beets in a large pot and cover with water; add 1 tablespoon lemon juice. Bring the water to a boil and cook beets until tender in the middle, 45 to 60 minutes; drain.
  2. Rinse beets under cold running water. Remove and discard the skin from the beets.
  3. Cut the beets into chunks and put in a blender with the yogurt, tahini, and lemon juice; blend until smooth. Alternately, put the ingredients into a deep bowl or pot and blend with an immersion blender until smooth. Season the dip with sea salt and garnish with olive oil and parsley to serve.
Mealthy tip:

If you like more chunks in your dip, try shredding the beets with a cheese grater instead of blending.

Reviews

4.5out of 5 Stars

(2 Reviews)

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What others are saying

Image of Aja A
September 12, 2017 at 6:57am

Aja A says:

Beet dip is my favorite to make! Some may argue the color of it, but I found that sauteeing up some potatoes, red pepper, and onion and topping it on the dip makes for a delicious breakfast with scrambled eggs.

Image of Randall Hauk
September 12, 2017 at 12:25am

Randall Hauk says:

This one is a "you have to try it to believe it" recipe. Far better on your palate than you imagine it will turn out. I spread it onto crackers and topped with a goat cheese crumble. Terrific football-day snacking.