Ingredients

The following ingredients have 4 Servings
  • 4 medium red beets (about 1 pound total)
  • trimmed
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper
  • 1 clove garlic
  • 1 1/2 cup plain Greek yogurt
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon lemon juice
  • fresh
  • 1/2 cup Dukkah
  • Grilled Flatbreads with Garlic-Rosemary Oil
  • or 4 pita breads

Instruction

  • Preheat the oven to 400°F
  • In an 8-inch square baking dish, coat the beets with olive oil and season with salt and pepper
  • Add 1/4 cup water and cover the pan tightly with foil
  • Roast for about 45 minutes, or until the beets are tender
  • Allow the beets to cool for 10 minutes
  • Using paper towels, rub the beets to remove their skins (the skins will slip right off)
  • Cut enough of the beets into about 1/4-inch dice to measure 1 cup; reserve the trimmings
  • Set the diced beets aside
  • Quarter the remaining beets and combine in a food processor with the beet trimmings and garlic, and process until finely chopped
  • Add the yogurt, extra-virgin olive oil, and lemon juice and blend to a smooth purée
  • Season with salt and pepper
  • Transfer the mixture to a medium bowl and fold in the diced beets
  • (Make-Ahead: The beet dip can be made up to 2 days ahead, covered and refrigerated
  • ) To serve, transfer the beet dip to a serving bowl and sprinkle some of the dukkah evenly over it
  • Serve the flatbreads and remaining dukkah alongside for dipping