Tangy Beet-Yogurt Dip
By Jackie Topol
Makes 8 servings (~1 3⁄4 cup total)
Ingredients:
1 medium-sized beet
1 tsp minced garlic
4.4 oz container Siggi’s 4% plain skyr 1 Tbsp lemon juice
2 Tbsp tahini (sesame paste)
1/4 tsp fine sea salt
1/4 tsp sumac
1/4 tsp ground coriander
Freshly ground black pepper, to taste
Procedure:
Preheat oven to 400F.
If the beets still have their leaves, cut off the tops and greens and save the beet greens for another purpose. Wash and scrub the beets thoroughly and then place into a small baking dish. Add about 1/4 cup of water and cover tightly with aluminum foil. Place in the oven and steam roast for 1 hour. Once done cooking, let cool completely before moving on to the other steps.
Remove skin from beet and dice.
Place all ingredients in a high speed blender and blend until smooth, scraping down the sides occasionally.
Serve with fresh cut vegetables and crackers.