1 lb of beets, washed and trimmed
4 cloves of garlic, unpeeled
1 c greek yogurt
1-2 Tbl lemon juice
2 Tbls tahini (optional)
salt to taste
lavash or pita chips for serving/eating
- Coat each beet and the garlic cloves with cooking oil (or just spray liberally with non-stick spray), wrap all the garlic cloves in one foil ball and wrap each beet tightly in aluminum foil and bake at 375F for 45-60 minutes, until fork tender, on a baking tray -TIP: try using the toaster oven instead of heating up the big oven, to save electricity and heat output into your home
- Let the beets cool enough to handle them and peel by hand, the skins should come off easily. Peel the papers off of the roasted garlic too.
- Combine the roasted and peeled beets and garlics with the remaining ingredients in a food processor or blender. Process until completely combined and smooth.
- Keep in an airtight container for up to a day or two in the fridge. The dip tastes best if you let it rest in the fridge for at least an hour before digging in.