"Those who forget the pasta are condemned to reheat it."--Unknown

Beet Dip Recipe

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This recipe for Beet Dip, by , is from My Life in Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Mauldin

Category:
Category:

Ingredients:  
Ingredients:  
3 medium beets
Sea salt and freshly ground black pepper
2 tbl. tahini (sesame paste)
2 tbl. freshly squeezed lemon juice
2 tbl. extra virgin olive oil
1 garlic clove, minced
2 cups Greek yogurt
Flat-leaf parsley sprigs

Directions:
Directions:
Preheat oven to 425.
Place the rinsed, unpeeled beets in a baking dish and season with salt. Pour about 1/2 inch of water around the beets and bake until tender, about 1 - 1 1/2 hours. Cool the beets, then peel and cut into large pieces.
Place the beets, tahini, lemon juice, oil, and garlic in a food processor and process until the beets are roughly chopped. Add the yogurt and process until the mixture is homogeneous but not too smooth; the beets should remain in small rough chunks. Season to taste, transfer to a bowl, and let sit at least 2 hours before serving for the flavors to blend.
To serve, transfer to a serving dish and garnish with fresh parsley sprigs. This goes well with pita triangles or Stacy's Chips.

Personal Notes:
Personal Notes:
We were served this beet dip and pita toasts, along with radishes and salt and a homemade aperitif, while sitting outside On Rue Tatin in Louviers, France. Our view was of the centuries-old cathedral across the street, and we were transported to another time and another culture as our companions that night soon became our friends.
And the beet dip? Not only very healthy, but truly tasty. I never liked beets before I tried this, and now I can't get enough of their earthy flavor.

 

 

 

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