Beet Dip

Name: Beet Dip
Cook time: 30 mins
Yield: 6-8 servings
Ingredients: 3 medium beets, roasted, peeled and quartered; 1/4 cups tahini; 2 tbsp olive oil; 1.5 lemons, juiced; 1 large garlic clove; 1/2 cups greek yogurt; salt to taste

Sides

Art you can eat! With its stunning palette of pinks, this beet dip isn't just photogenic. It’s also delicious, nutritious, and guaranteed to be the talk of the table.

Servings: 6-8

Time: 30 mins

Ingredients

3 medium beets, roasted, peeled and quartered
1/4 cups tahini
2 tbsp olive oil
1.5 lemons, juiced
1 large garlic clove
1/2 cups greek yogurt
salt to taste

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Process

Add the beets, tahini, 1 tbsp olive oil, the juice of 1 lemon, garlic, and a pinch of salt to a blender. Blend until smooth (you can add a splash of water if needed).
In a separate bowl, stir together the greek yogurt, juice of half a lemon, 1 tbsp olive oil, and a pinch of salt.
In three separate bowls, mix together both mixtures in different ratios to get dark, medium, and light pink. Reserve some of the yogurt mix to use when plating.
Dallop all the mixtures onto a large platter. Finish with flaky salt and a drizzle of olive oil. Enjoy with toast, pickles, olives, feta cheese, or other salty snacks.