Greek Yogurt and Beet Dip
Greek Yogurt and Beet Dip
Ingredients
- 3 medium red beets
- 2 cups (500 ml) 0% plain Greek yogurt (see note)
- 1 lemon, zest finely grated
- 3 tbsp chives, finely chopped
- ½ tsp onion powder
Instructions
- With the rack in the middle position, preheat the oven to 425°F (220°C).
- Place the beets on a sheet of foil. Tightly seal into a packet and place on a baking sheet. Bake for 45 minutes or until the beets are tender when pierced with the tip of a knife. Open the foil packet and let cool. Peel the beets and compost the skin.
- In a small food processor, purée 2 of the beets until as smooth as possible. Season with salt and pepper. Cut the remaining beet into small dice. Transfer the purée and diced beets into separate airtight containers. The beets will keep for 1 week in the refrigerator.
- Meanwhile, in a bowl, combine the remaining ingredients. Season with salt and pepper. Transfer the yogurt mixture into another airtight container. Refrigerate. The yogurt dip will keep for 1 week in the refrigerator.
- To serve, place ⅓ cup (75 ml) of the yogurt dip in an airtight container or bowl. Cover with 2 tbsp (30 ml) of the beet purée and sprinkle with diced beets. Seal the container to serve later for lunch or serve immediately. Serve with vegetable crudités or crackers.
Greek Yogurt and Beet Dip