- 5 beets
- water to cover
- 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 beets into chunks and put in a blender with yogurt, tahini, and lemon juice from 1/2 lemon; blend until smooth. Alternately, put the ingredients into a deep bowl or pot and blend with an immersion blender until smooth.
- Season dip with sea salt and garnish with olive oil and parsley.
Using the blender yields a smooth dip. You can also blend the dip ingredients in a food processor, creating a nice creamy 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. You can buy tahini at most grocery stores, including Trader Joe's. If you want to make this vegan, substitute coconut cream for the yogurt. It will yield a distinct coconut flavor, but equally as delicious.
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.