Wednesday, June 07, 2006

Roasted Beet Dip

Serve with jicama sticks or stuff inside endive or lettuce leaves.
Roasted Beets:
4 medium beets, scrubbed, peeled and diced
1 Tbs extra virgin olive oil
salt and pepper to taste

Preheat oven to 450 degrees F. In a medium bowl, toss the beets with the olive oil and sprinkle with the salt and pepper. Place beets in a single layer on a baking sheet and roast in preheated oven for 20 to 25 minutes. Allow to cool slightly.

3 Tbs plain yogurt, regular or soy
1 Tbs lemon juice
2 garlic cloves, minced
1/2 tsp dried mustard
1/2 tsp dried thyme
salt and pepper to taste
1/2 cup scallions, chopped

Combine the roasted beets, yogurt, lemon juice, garlic, and dried spices in food processor and puree until creamy, adding more yogurt if desired. Remove from food processor into a serving bowl, season to taste and stir in the scallions. Refrigerate until chilled.

No comments: