Easy Roasted Beet Dip
Easy Roasted Beet Dip
Ingredients
- 6 medium beets
- 3 tablespoons extra-virgin olive oil, divided
- 1 teaspoon kosher salt, divided
- ½ teaspoon cracked black pepper, divided
- 1 cup plain Greek yogurt
- 3 garlic cloves, minced
- ½ fresh lemon, juiced
- 1 tablespoon chopped fresh basil, dill or mint
- 1- 2 teaspoons everything bagel seasoning or black sesame seeds, optional
- veggies or warm bread, for serving
Instructions
- Preheat oven to 375°F.
- Wash beets under cold water and cut off the top and bottom. Cut beets in half and toss with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Place beets in a greased baking dish and cover with foil paper. Roast for 1 hour or until beets are tender when pierced with a fork. Let cool slightly.
- Peel the beets, cut into wedges and transfer to a food processor. Add the yogurt, garlic, lemon juice and pulse until blended. Add 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper and blend until creamy and smooth. Scrape into a shallow bowl. Garnish with everything bagel seasoning or sesame seeds and serve with veggies. Enjoy!
