Beet & Yogurt Dip
Author: Karina Hines
- 4 cooked beets
- 1 cup Greek yogurt – low to no fat
- 10 mint leaves, chopped – can use basil, marjoram, chives or parsley
- 10 walnuts, chopped
- Cook beets: a.) Roast — individually wrap in foil drizzled with olive oil & roast at 400 degrees until fork tender (45 min-1 hour); cool & peel. b.) Boil (like a potato) with skin on til tender; cool & peel. c.) Or Cheat & buy vac packed already cooked ones.
- Process or grate beets, mix in yogurt, herbs, chopped nuts & season with salt & pepper to taste. Can be made a day in advance, covered & fridge, stir & serve sprinkled with walnuts, has an amazing color & a great flavor.