Beet + Yogurt Dip

This dip is simple, healthy and undeniably pretty lookin’. It’s light and bright, making for a refreshing appetizer that won’t leave you full or a totally guilt-free snack that’s just as great with veggies as it is with potato chips. And it keeps well in the fridge for a few days for easy grazing. 

Note: The beets and garlic can be roasted in advance and stored in the fridge for a day. It’s easy to set ‘em and forget ‘em, so I like roasting the night before blending the dip.

3 medium Beets
1 head of Garlic
½ cup Plain Yogurt
½ cup Almonds
1 Lemon, juiced
Extra Virgin Olive Oil
Kosher Salt
Fresh Dill, to garnish

TO ROAST

1. Preheat the oven to 400°. 
2. Lightly coat the beets in olive oil and a few pinches of kosher salt; wrap them loosely in a foil package. 
3. Cut the top off the head of garlic to reveal the cloves and place it on tin foil. Drizzle lightly with olive oil and a pinch of kosher salt. Add a small splash of water then seal into a loose pouch.
4. Place the wrapped beets and garlic on a sheet tray and into the oven. Roast both until completely soft.
5. Check the garlic after 30 minutes and the beets after 50 minutes. Depending on their size, they may take longer. Once roasted, let them come to room temperature. 
6. Peel the beets; the skins should come off with ease if they’re well roasted. You can rub the skin right off with a paper towel, or use a paring knife.
7. Remove the garlic cloves from their skins. If well roasted, they should pop right out with a light squeeze!

BLEND THE DIP

1. Dice the beets and place them in the bowl of a food processor with the garlic, lemon and yogurt. Blend until smooth.
2. Add the almonds and blend until nearly smooth. Season with kosher salt to taste.
3. Place the dip in a serving bowl and garnish with plenty of fresh dill.