Roasted beets, garlic, and just enough yogurt to hold it all together create a hummus-like dip or spread full of color and flavor.
This dip is also a spread is also a salad. The roasted beets don’t just give a ton of flavor, they add a crazy amount of intense magenta color. Feel free to use Chioggia or golden beets, if you like—Chioggia (striped) beets will create a dish that’s a much softer pink, while golden beets will yield a dip that matches goldenrod paper at the office.
Beet Yogurt Dip
- 4 medium beets
- 2 tablespoons plus 1 teaspoon extra virgin olive oil divided
- 1 clove garlic
- 1/2 teaspoon salt plus more to taste
- 1 tablespoon lemon juice
- 1 cup Greek or sheep-milk yogurt
- Freshly ground black pepper to taste (optional)
- 2 sprigs fresh dill optional
- Preheat an oven to 375°F. Trim the beets and put them in a roasting pan or on a large piece of aluminum foil. Toss the beets with the oil and cover them with foil (making a packet if you’re just roasting them in foil and setting it on a baking sheet).
- Cook until the beets are tender when pierced with a fork, about 30 minutes (beets that are larger or older can take longer, even up to 1 hour). Uncover and let the beets sit at room temperature until they're cool enough to handle, but still warm, about 20 minutes.
- While the beets cool, peel and mince the garlic. In a medium bowl, mash the minced garlic with the salt. Stir in the lemon juice. Add the yogurt and stir to combine thoroughly.
- Peel the beets: their skins should slip off easily; if you want to avoid stained hands, be sure to wear a pair of latex or rubber gloves.
- In a large bowl, shred the peeled beets on the large holes of a grater (feel free to do this in a food processor with a grating disc if that level of clean-up doesn’t terrify you).
- Stir the grated beets into the yogurt mixture. Taste and adjust the amount of salt and/or lemon juice to taste. Season with black pepper, if you like. If you’re using dill, mince the dill leaves and stir them into the beets.
- Serve at room temperature. You can store this dish, covered and chilled, up to 1 day. It will keep longer but know that since it contains raw garlic, its flavor will intensify.