Roasted beets add sweetness and color to this spiced dip. A little Greek yogurt keeps everything lifted, while a touch of za'atar adds spice.
Ingredients
- 1½ lbs medium beets, ends trimmed
- 2 small garlic cloves, minced
- 1 cup plain Greek yogurt, preferably whole
- 3 tbsp extra-virgin olive oil
- 2 tbsps maple syrup
- 1 tbsp za’atar
- Salt, to taste
- Chopped nuts and crumbled gorgonzola, to serve
Preparation
- Preheat the oven to 350°F. Line a roasting pan with foil or a light layer of oil. Cover with additional foil and bake for 1-1½ hours, or until very tender. Remove from the oven and allow to stand, uncovered, until cool enough to handle.
- Peel the beets and coarsely chop. Transfer to the bowl of a food processor along with the garlic, yogurt, olive oil, maple syrup, and za’atar. Process until totally smooth. Season with salt to taste and process once more.
- To serve, transfer to a bowl or platter and scatter the nuts and gorgonzola overtop.
