Beet Dip with Greek Yogurt

Beet Dip with Greek Yogurt

Fresh Beet Dip with Greek Yogurt

If you try no other appetizer on this site, I implore you to bust out your food processor and try this amazing beet dip with Greek yogurt. The sweet, earthy flavor of the beets perfectly compliment the tartness of the greek yogurt and the red pepper flakes add just enough oomph to make this a total winner. As an added bonus, if serving this at a gathering, the vibrant color alone will entice and leave your guests believing you are a culinary master extraordinaire. If all this does not seal the deal, the nutrition found in beets is one heck of a good reason to find more ways to add them to your table.

www.recipecritique.com Beet & Yogurt Dip

Fresh Beet Recipe Nutrition

There are usually two sides to the beetroot scenario. There are those that love beets and sadly those that don’t. For those of us that are already embracing this root vegetable into our diets, great job! Beets have so much nutritional value. Beets are an extremely good source of folate, manganese, fiber, potassium, iron and vitamins C and B6. Rich in antioxidants, beets are reported to assist with inflammation, detoxification and heart health. Interestingly enough, beets are long held responsible the the good health and long life of Russians, care of their borscht consumption. Hmm, Does anyone have a good borscht recipe? LOL.

Beet Dip with Greek Yogurt

A healthy raw beet and Greek yogurt dip served with pita bread

Course Appetizer
Cuisine Mediterranean
Prep Time 15 minutes
Passive 1 day
Total Time 1 day 15 minutes
Servings 8
Calories 256 kcal

Ingredients

  • 1 large beet peeled and chopped
  • 1 lemon juiced, plus another for juicing and zest
  • 1 cup walnuts toasted, plus more for garnish
  • 1 tbsp pomegrante molasses
  • 1 tsp red pepper flakes
  • 1 large garlic clove peeled and chopped
  • 1 tsp kosher salt more or less to taste
  • 1/2 cup Extra Virgin Olive Oil plus more for garnish
  • 1 cup Greek Yogurt strained, for serving
  • Pita bread for serving

Instructions

  1. Atleast one day prior to serving this dip, place the Greek yogurt into some cheese cloth or clean kitchen towl to drain. Keep overnight in the fridge..

  2. Place beets, walnuts, lemon juice, molasses, red pepper flakes, garlic and salt into your food processor. Pulse on high until beets and nuts are finely chopped, scraping down the sides as needed. Add the EVOO and blend again until a rough paste is formed. Add additional salt, pepper or lemon juice as desired

  3. Place the Greek yogurt into a bowl and use a spoon to smooth the top. Place the beet mix on the top of the yogurt. Top the dish with a drizzle of EVOO, additional walnuts and lemon zest. Serve with the pita bread.

Recipe Notes

If there is a market or shop near you that sells Middle Eastern products, you can save time draining the yogurt by using Labneh, a Middle Eastern yogurt.

Nutrition Facts
Beet Dip with Greek Yogurt
Amount Per Serving
Calories 256 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 3g19%
Cholesterol 1mg0%
Sodium 332mg14%
Potassium 234mg7%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 5g6%
Protein 6g12%
Vitamin A 85IU2%
Vitamin C 9.2mg11%
Calcium 51mg5%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

Fresh Beet Dip Recipe

When I first tasted this dip I thought of cherries. When I start eating cherries, it is really hard to stop. This dip had the same effect. It is just enticing, encouraging you to eat on like a stranded ship wreck survivor. Lost on an island with no food and then this dip forms right before your eyes. You just have to eat it.

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