Ingredients
Main Ingredients
- 1 large beet (roasted and peeled)
- 1 clove garlic
- 2 cups full-fat yogurt (strained)
- 1 teaspoon salt + more to taste
- 2 tablespoons olive oil
Optional Garnish
- Extra chopped roasted beets
Serve With
- Vegetable crudités
- Grilled flatbread
Instructions
- Prepare the beet: Roughly chop the roasted and peeled beet. Set aside 1-2 tablespoons of the chopped beet to use as a garnish later if desired.
- Blend ingredients: Place the garlic, remaining chopped roasted beet, strained full-fat yogurt, and 1 teaspoon of salt into a food processor. Pulse a few times, then process until the mixture is smooth.
- Add olive oil: While the food processor is running, drizzle in the olive oil one tablespoon at a time. Continue until the mixture reaches a creamy consistency similar to hummus. If you prefer a thinner texture, add additional olive oil to taste.
- Season to taste: Transfer the beet yogurt mixture (Beetziki) to a bowl. Taste and adjust seasoning by adding more salt if necessary.
- Serve and garnish: If using as a dip, transfer the Beetziki to a serving bowl. Drizzle with a bit of olive oil and sprinkle with the reserved chopped roasted beets for garnish.
- Storage: Store any leftovers in a tightly sealed container that won’t stain, such as glass, and refrigerate. The Beetziki will keep well for up to three days.
Notes
- To roast beets, wrap whole beets in foil and bake at 400°F (204°C) for about 45-60 minutes, or until tender when pierced with a fork. Let cool, then peel by rubbing off the skin with your fingers or a paper towel.
- To strain yogurt, place full-fat yogurt in a cheesecloth-lined strainer over a bowl and refrigerate for several hours or overnight to remove excess whey, resulting in a thicker consistency similar to Greek yogurt or labneh.
- Use a glass container for storing to avoid staining from the beet’s natural pigments.
- Feel free to adjust olive oil quantity to achieve your preferred dip consistency.
- This recipe makes a flavorful, nutritious dip suitable for a light snack or appetizer.
- Prep Time: 10 minutes
- Cook Time: 40 minutes (for roasting beets)
- Category: Dip
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
