Roasted Beet Dip

Roasted Beet Dip

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This dish was served to us as an appetizer while we were cooking up a storm in Studio City. This dip is such a beautiful color to add to your meal and it’s delicious, too. We all loved the Udi’s Gluten Free Baguette. This dip would also be fabulous with endive or blanched asparagus for dipping.

Ingredients

UDI’S RECIPE DEVELOPMENT-FLEISHMAN-HILLARD; Meghan Erwin

1½ pounds (about 6 medium) beets, washed and greens removed
1 cup plain Greek yogurt
1 teaspoon cumin
1 teaspoon salt
1 teaspoon pepper
Mint leaves and shelled, chopped pistachios for garnish

Directions

Preheat oven to 400 degrees.
Wrap each beet in aluminum foil and place on baking sheet. Bake until tender, about one hour. Cool to room temperature, peel and roughly chop.
In bowl of food processor, combine beets, yogurt, cumin and salt, puree until smooth.
Serve in small cups topped with sliced mint and pistachios and with small Udi’s pizza crust wedges.

If you like beets, you may also enjoy:

Photo of Chef Tim Kilcoyne's Golden Beet and Blood Orange Salad by EncinoMom's Lisa Keating.

Beet Salad Recipe

Photo of fall salad ingredients, pumpkin, pomegranate, beets, by EncinoMom's Lisa Keating.

Raw Pumpkin Salad

Video still from the Sidecar Restaurant as Chef Tim Kilcoyne demonstrates his Beet Salad Recipe on EncinoMom.TV

Roasted Beet Video

 

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