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.
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.
Ingredients
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
4 medium red beetroots (about 500g total), trimmed
3 teaspoons olive oil
Sea salt and freshly ground black pepper
1 garlic clove
1½ cups plain Greek yogurt
¼ cup extra-virgin olive oil
3 teaspoons fresh lemon juice
½ cup Dukkah (recipe follows)
Flatbreads with Garlic-Rosemary Oil (page 230) or 4 pita breads
Directions
PREP TIME
MINS
COOKING TIME
MINS
Serves
Make-Ahead:
The beet dip can be made up to 2 days ahead, covered, and refrigerated.
Make-Ahead:
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.
Preheat the oven to 200°C
In a 20cm square baking dish, toss the beetroot with the olive oil to coat and season with salt and pepper. Add ¼ cup water and cover the pan tightly with foil. Roast for about 45 minutes, or until the beetroot is tender. Allow the beetroot to cool for 10 minutes
Using paper towels, rub the beetroots to remove their skins (the skins will slip right off). Cut enough of the beetroot into about 5mm dice to measure 1 cup; reserve the trimmings. Set the diced beetroot aside
Quarter the remaining beetroot and combine in a food processor with the beetroot 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 beetroot.
To serve, transfer the beetroot dip to a serving bowl and sprinkle some of the dukkah evenly over it. Serve the flatbreads and remaining dukkah alongside for dipping.
