Roasted Beet Dip
- 4 large red beets
- 2 teaspoons roasted garlic puree
- ¼ cup greek yogurt
- 2 teaspoons fresh lemon juice
- ½ teaspoon sea salt, plus more to taste
- pinch of black pepper
- ¼ cup extra virgin olive oil, plus more to taste
- 4 ounces goat cheese
- fresh cilantro
- za’atar spice blend
Preheat oven to 400 degrees F.
Wash and dry beets well (do not peel). Season with salt and olive oil.
Line a sheet pan with parchment paper. Arrange beets in pan in a single layer and roast for 45 minutes to 1 hour; until fork tender.
Allow beets to cool; enough to be able to peel skin off with your hands. Place peeled beets, roasted garlic, greek yogurt, lemon juice and salt + pepper into a high-speed blender or food processor; puree until well combined. Slowly pour in olive oil. Taste and adjust yogurt, lemon juice and/or salt, pepper, if needed. Transfer to serving bowl.
Place softened goat cheese, olive oil and salt in small bowl. Combine until well mixed.
Garnish Dip with a spoonful of the goat cheese mixture, fresh cilantro and za’atar. Enjoy with crackers, crusty bread, pita chips or veggies!