- 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
- 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.
- Rinse beets under cold running water. Remove and discard the skin from the beets.
- 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.
Using the blender yields a smooth dip. If that's not your thing—or your electricity went out—try shredding the beets on the large holes of a box grater instead of blending. This will give you a dip with a chunkier texture.
What others are saying
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.
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.