Beet Yogurt Dip

Beet Yogurt Dip – A lovely, magenta colored treat. Make parve by substituting a can of rinsed chick peas and the optional tahini for the yogurt to make beet hummos!

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

  1. 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
  2. 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.
  3. Combine the roasted and peeled beets and garlics with the remaining ingredients in a food processor or blender. Process until completely combined and smooth.
  4. 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.

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