Recipe by Elmotoo
Although the vibrant pink color of this Middle Eastern dip is startling, the flavor is superb. There are many versions. Sometimes the beets are puréed and blended into the yogurt; other times, they are simply sliced or cubed; still other times, a little tahini is blended in for a deeper, richer flavor. In this recipe, the beets are simply grated with the shredding disk of a food processor, then folded into thick, creamy yogurt. Serve as a dip or an accompaniment to fish. Cook time includes chilling time.
Top Review by Dreamer in Ontario
I loved this and had no problem with the colour. I used canned beets and fat free yogurt so it was the perfect salad for my diet. Thanks for sharing. I'll be making this again.
- 2 cups plain low-fat yogurt, drained to 1 1/2 cups
- 8 small beets
- 1 large garlic clove, crushed with
- 1 pinch salt
- 2 tablespoons fresh strained lemon juice
- fresh ground pepper
- 1 pinch sugar (optional)
- 1 sprig of fresh mint (to garnish)
Directions See How It's Made
- Drain the yogurt to 1½ cups: Line a strainer w/a coffee filter, add yogurt & set aside about 1 hour.
- Cut off all but 1 inch of the beet stalks and leave the roots intact. Rinse the beets well but do not peel. Cook the beets in boiling salted water until tender, 25 to 35 minutes. Drain, slip off the skins under cold running water, and cut away the root ends and stalks. Coarsely grate the beets, using the shredding disk of a food processor or the large holes of a hand grater (latex gloves are recommended for the latter or you'll look like an axe murderer!).
- Combine the garlic, lemon juice, salt and pepper in a medium bowl. Add the beets and yogurt and blend well. Taste and add a pinch of sugar if desired. Transfer to a serving dish, cover and refrigerate until well chilled, about 1 hour. Garnish with sprigs of fresh mint just before serving.