On the one hand it’s very familiar: garlic, lemon, toasted nuts, and olive oil evoke many a dip from pesto to romesco. Make it healthier! It was still delicious. thesethingsilove.com/2013/08/greek-style-beet-dip-pantzarosalata This means I have to be short and sweet today. Bring to a boil and cook until totally soft, 10 to 15 minutes. Your email address will not be published. Top with more toasted almonds. How. I decided to spend as much time as possible enjoying sunshine, my dogs, my close friends and life. Spoon onto a small, round dish, and serve immediately. I am currently on beet overload. I LOVE raw golden beets for salads, so can’t imagine them being anything but delicious in this dip. Add the olive oil, maple syrup and za’atar and puree. Thanks for responding. Preparation. Completely irresponsible. How do you make a delicious yogurt dip even better? Waddya think? So much paperwork for our business to catch … I’ll add a link. 1 teaspoon ground turmeric. PS: Another favorite, easy food processor spread: Black Olive Tapenade. Greek beet salad is a fantastic choice for take-to-work lunch and summer picnics too! In would dry reducing some balsamic vinegar. Let cool, then peel. Wash the beetroots and boil them for 25-30 minutes in high heat so that they are softened enough for the recipe. Shave lemon zest over top. Dani’s appetizer dip is a delicious mix of beets, feta cheese, and Dannon® Oikos® Plain Greek Nonfat Yogurt. DIRECTIONS: Combine nonfat yogurt, garlic, and beets in a medium sized bowl. Adapted from this Tejal Rao recipe in The New York Times. Drizzle with olive oil and season with salt and pepper. 2 small garlic cloves, minced. Required fields are marked *. Hi Johanna! Roast until totally and completely fork-tender, 60 to 70 minutes, depending on size. Put beets in an 8" x 8" baking dish and drizzle with 2 tbsp. If you live locally, Nora’s in Albany carries the Cortas pomegranate molasses. 0. I love this recipe because it can be used as a spread for sandwiches or as a dip. Add a pinch of salt to the water. Bread enthusiast. If you love this recipe, please consider giving it a star rating when you post a comment. Hi Susan! When you want a change of pace from hummus, a beet and yogurt dip is a brilliant option. https://alexandracooks.com/2018/12/30/maydans-beet-labneh-dip A little sugar free maple syrup to make it extra sweet, and you have a perfect afternoon treat. Some times, we dried them in thin slices and then pulsed them into powder form to be used as natural coloring in red velvet bakes for example. Scrape down the sides, and blend again, until the mixture is very smooth—you may have to repeat this stopping and scraping process several times to get the mixture as smooth as possible. Another amazing one Ali. Star ratings help people discover my recipes online. Rub the beats with olive oil, salt, pepper and a pinch of allspice. a little bit of everything. It has proven not only to be a delicious and striking appetizer — the color, truly is spectacular — but also a nice accompaniment to so many of my current favorite dishes: falafel burgers, homemade pita, and smoky grilled chicken. Serve with toasted pita chips or baked potato chips. Beets help reduce the risk of heart disease. Completely irresponsible. I’m going to make this very soon. I spooned it over greek yogurt (stirred with lemon juice, salt and zata’ar) and scooped it up with whatever was nearby – tortilla chips, cucumbers, fingers. Accompanied by seasoned pita bread. stunning color of course, but love that its raw beets, they have such a unique flavor and sometimes I just crave them, maybe its the earthy flavor or the unique set of nutrients that they contain, but the only time I see them is once in a while thrown on top of a salad, so I really like this, thank you! Yogurt Beet Dip. It’s the perfect blend of Cookies and Cream protein powder plus high protein, low fat Greek yogurt. I have been completely irresponsible during the month of August. Be generous — the crunch is so nice. Peel the beets, cut into wedges and transfer to a food processor. This easy high protein, Cookies and Cream Greek Yogurt fruit dip only has three ingredients. And I totally agree … this is definitely one that needs to be tweaked to taste … more lemon or lime, more pomegranate molasses, more salt, etc. Love your pasta salad idea , This was AMAZING!!! And so worth it. Cover pan tightly with foil and crimp edges to form a seal. 8oz of strained Greek yogurt mixed with organic beets, garlic, and crushed I’m in! oil. Cook the beet by either roasting it at 350°F for 30 minutes. Omnivore. Gorgeous earthy boiled red beets, tiny tiny minced garlic pieces, flecks of fresh mint and parsley, Greek olive oil, red wine vinegar, ground coriander, sea salt and freshly ground black pepper combine to make a mouthwatering main course and the perfect side dish to just about anything – as delicious as it is lovely and incredibly easy to prepare. Taste, and adjust the seasoning with salt, pepper, additional lemon juice, and pomegranate molasses, if desired. Let them aside for a few minutes to cool down. I'm Megan and welcome to These Things I Love - my corner of the internet where I share my passions for cooking, healthy living, raising a family and other things I love. If you’re using Greek yogurt, line a sieve with a coffee filter, and set it over a bowl. Your email address will not be published. (I’ve consistently been using 1/4 cup fresh lemon or lime juice and adding a pinch more salt to taste.). So much paperwork for our business to catch up on. Of course what’s a cream based dip without some fresh herbs, and this dip has lots of fresh dill. Cover and simmer for about 30 – 40 minutes, or until the beet is tender. 1 cup plain Greek yogurt. Design by Purr | Support by Foodie Digital. I know: rebel. <3. This post may contain affiliate links. My kids ate it up too. Not quite sure the flavor it’s suppose to impart; I was leaning towards sweet. Keywords: beets, raw, dip, food processor, pomegranate molasses, Tag @alexandracooks on Instagram and hashtag it #alexandracooks. It's a Greek dip made from potatoes and walnuts that's smooth and creamy and always a hot. Completely irresponsible. thickness on a mandoline. One dip original, one was beet and the other chipotle. Preheat the oven to 350°. Tons of tangy Feta cheese, whipped together with cream cheese until it’s nice and creamy, and Greek Yogurt rounds it all out. I get mine at a local market (Nora’s in Albany), but it’s become more readily available — my Shop Rite carries it, and I’m pretty sure Hannaford’s does as well. Beets have a wonderful natural color and can brighten up not only a platter, but a whole room! Discovering a vegetable you thought could only be eaten cooked can in fact be eaten raw is always a revelation. In Greece, taramasalata is traditionally consumed on Clean Monday, which is the first day of Lent. Chill the dip for 30 minutes to allow flavors to meld. What an amazing idea! Put the beets, toasted almonds, 3 tablespoons lemon juice, pomegranate molasses, chile flakes, garlic, and salt into a food processor or blender. 1 cup goes into the dip; 1/4 cup is used for garnish. Greek cuisine is famed for its appetizer dips — no meze party would be complete without at least one. I decided to spend as much time as possible enjoying sunshine, my dogs, my close friends and life. Place the drained chickpeas and garlic in the bowl of a food processor together with the tahini and lemon juice. Trust … 0. Our Greek beet dip is tangy and creamy and features all-natural beets, creamy […] Place in a small pot with enough water to cover and bring to a boil. Remove and cool. Beets are a beautiful, versatile food. Place the beets in a large baking dish. Whole Foods definitely carries it. Drizzle olive oil over top. Spread the yogurt over a platter. When I had company. As suggested, I’ve been serving it with Persian cucumbers and pita, and in this lethargy-inducing heat wave, its bright, cooling flavors have been just the ticket. Using a food processor, grind walnuts, garlic and salt until very finely ground. Place each beet inside a piece of aluminum foil. The dip is usually served as an appetizer or a meze dish. So here you go. Make it healthier! Lemon: If you don’t want to waste the zest of the lemon you are juicing, zest it before juicing it, and set it aside. You likely won’t get it completely smooth, but a bit of texture in the purée is nice. Mixing sugar free pudding mix into Greek yogurt has been an indulgence of mine over the last few month. a whole lot of love. I think they would be delicious here. Greek Yogurt: I love the Fage 5% Greek yogurt. I recently came across your website and have been hooked on it ever since! Feta Cheese is my favorite cheese – I love the firmer texture, the tanginess and the saltiness. Thanks for writing . That’s why I have compiled my very best Greek dip collection for you to enjoy all year round! Wash the beetroots and boil them for 25-30 minutes in high heat so that they are softened enough for the recipe. Serve with toasted pita chips or baked potato chips. Hugo, so nice to hear this! So wonderful to hear this, Bev! I love beets, but I always eat them raw or roasted. Serve with crackers or bread. minced fresh thyme leaves; 1 tsp. The clip from my recent cooking segment: This recipe did not start out as a fruit dip! Many grocery stores now carry pomegranate molasses, but you may want to call ahead before to make a visit to be sure. It’s the perfect blend of Cookies and Cream protein powder plus high protein, low fat Greek yogurt. It includes many classic raw dip flavorings — nuts, lemon, garlic, chile flakes, and olive oil — but it also includes pomegranate molasses, which offers both sweet and tart notes. 8oz of strained Greek yogurt mixed with organic beets, garlic, and crushed walnuts. Have you ever used orange beets? Thanks for another option! Roasted Hot Pink Beet Dip is the perfect bright punch to add to a crudite or cheese platter. Add salt. Place beets in a small baking dish and add hot water to come 1/2-inch up sides of dish; season with salt. I do think you have to know how to tweak the flavor for your palate (my beet was very sweet so I had to balance it out) but I looooove the fresh earthiness of the beets and will definitely keep this in a summer rotation. Extra dip can be store in the fridge for as long as a week. 0. Preserved lemon sounds perfect here . For the past two weeks, the beets from our CSA have landed in Tejal’s raw beet dip, and in addition to not cooking the beets, I haven’t been peeling them either. Add the EVOO and blend again until a rough paste is formed. I use almonds in place of the walnuts, only because I always have almonds on hand. Put them in a large bowl along with the Greek yogurt, the crushed walnuts and garlic. Nice. People go straight for it as it’s visually appealing. By the time I left her house I was so full from taste testing and adding a pinch of this and a dash of that, but it was worth it! Cut the beetroots in small cubes. Cool in fridge for an our and serve. Thank you. I don’t recommend canned … Sign Up Now to Get 'These Things I Love' In Your Inbox, Chocolate Chocolate Cookies {gluten free}, Banana Bread {gluten free, dairy free, vegan option}. This recipe looks delicious! Three small ones could be used for the dip. Dani’s appetizer dip is a delicious mix of beets, feta cheese, and Dannon® Oikos® Plain Greek Nonfat Yogurt. Next, peel the beetroots, and chop them into 0.5cm/0.2inch cubes. Weekly Menu Our Story Login Account. There is so much flavor going on in this dish I don’t know where to begin. Hi Leslie! Greetings Ali and thank you for sharing your delicious recipes. Pomegranate Molasses: I like the Cortas brand. Satisfying, healthy, and beyond delicious. Stir in lemon zest, rosemary, garlic, salt, sugar, and pepper into feta-yogurt mixture, then mix in lemon … If you don’t have the pomegranate molasses, what can you substitute? 2 tablespoons chopped fresh chives. Drizzle with olive oil and season with salt and pepper. 1 cup plain whole-milk Greek yogurt. Hi! Sep 1, 2018 - I have been completely irresponsible during the month of August. In a medium mixing bowl, stir together yogurt, dill, garlic, lemon juice, salt and pepper. Save my name, email, and website in this browser for the next time I comment. Rub the beats with olive oil, salt, pepper and a pinch of allspice. Add the garlic, chile and yogurt and pulse until blended. Hi! … You roast a beet (or boil it) chop it up and throw it in a food processor with a couple other things and that’s it! … brilliant their simplicity and the other chipotle yogurt: i love this recipe did start! S in Albany carries the Cortas pomegranate molasses, what can you substitute a pinch of.... Onto a small pot with enough water to cover and bring to a store-bought dip not! Protein powder plus high protein, Cookies and Cream Greek yogurt: i love the in. 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