Beet Yogurt Dip
Serve this dip with thinly sliced raw vegetables like cucumbers and radishes.
Yield
2 cups
Ingredients
- 1 large beet
- 2 cups yogurt (unsweetened)
- 1/2 cup mint leaves
- 2 Tablespoons olive oil
- 2 Tablespoons pomegranate molasses
- 1 Tablespoon coriander powder
- 2 teaspoons cumin powder
- salt and black pepper, to taste
Instructions
- Preheat the oven to 350° Fahrenheit.
- Wrap the beet in aluminum foil and bake for about 1 hour, until tender. Allow to cool.
- While the beet is roasting, blend yogurt with mint, oil, pomegranate molasses, and spices unil smooth.
- Using a box grater, grate the beet. Mix in with yogurt mixture. Adjust seasoning to taste. Serve and enjoy!