Beet Dip

INGREDIENTS

  • 1# raw beets

  • 6 cloves garlic

  • 2 tbsp red wine vinegar

  • 1 cup Greek yogurt

  • 3/4 cup tahini

  • Juice of 3 lemons

  • 1/4 cup olive oil

  • 1/4 cup Pomegranate molasses

  • 2 tbsp tbsp chopped chives, chopped

  • 2 tbsp dill, chopped

  • Salt and pepper to taste

PREPARATION

  1. Wash the beets and remove the stems. Season with olive oil, salt, pepper and red wine vinegar. Wrap them in tin foil and roast in a 400 degree oven for 60-80 min or until tender.

  2. Let the beets cool then peel them by rubbing off the skin with a paper towel. Once peeled shred them on box grater.

  3. Microplane the garlic into the shredded beets directly then add all the remaining ingredients and mix thoroughly. Season with salt, pepper and top with the chopped herbs.

Rebekah Pape