Roasted Beet Dip

Branch out from the dips that you’re used to and go a little beet crazy. Dukkah and homemade flatbreads go perfectly with this luscious, earthy dip. I usually chuck a couple of extra beets onto the baking sheet, then refrigerate them and slice for salads and sandwiches during the week. Makes 3 cups. 


4 medium red beets
(about 1 pound total), trimmed 

Kosher salt and freshly ground black pepper 

1 garlic clove

1 1/2 cups plain Greek yogurt

1/4 cup extra-virgin olive oil

1 tablespoon fresh lemon juice

1/2 cup Dukkah (recipe follows) 

Grilled Flatbreads with Garlic-Rosemary Oil (page 230) or 4 pita breads 



The beet dip can be made up to 2 days ahead, covered, and refrigerated. 

Preheat the oven to 400°F. 

In an 8-inch square baking dish, toss the beets with the olive oil to coat and season with salt and pepper. Add 1/4 cup water and cover the pan tightly with foil. Roast for about 45 minutes, or until the beets are tender. Allow the beets to cool for 10 minutes. 

Using paper towels, rub the beets to remove their skins (the skins will slip right off). Cut enough of the beets into about 1/4-inch dice to measure 1 cup; reserve the trimmings. Set the diced beets aside. 

Quarter the remaining beets and combine in a food processor with the beet trimmings and garlic and process until finely chopped. Add the yogurt, extra-virgin olive oil, and lemon juice and blend to a smooth puree. Season with salt and pepper. Transfer the mixture to a medium bowl and fold in the diced beets. 

To serve, transfer the beet dip to a serving bowl and sprinkle some of the dukkah evenly over it. Serve the flatbreads and remaining dukkah alongside for dipping.