Yogurt Βeetroot Dip

30 minutes

Difficulty

Serves 8

Dip into Greece….and taste the delicious recipes made with MEVGAL’s Greek Yogurt!

2 medium beets, scrubbed and trimmed

2 tablespoons extra-virgin olive oil, more for beets

45 grams walnuts (about ½ cup)

1 very large clove garlic, minced

3 grams kosher salt (1 teaspoon), more to taste

2 tablespoons lemon juice, more to taste

2 teaspoons chopped dill

1½ teaspoons prepared horseradish

To roast beets, heat oven to 375 degrees.

Place beets in a small baking dish and drizzle with olive oil.

Add 3 tablespoons water to bottom of dish and cover tightly with foil.

Bake until tender, about 1 to 1½ hours, turning beets after 45 minutes.

Let cool, then peel.

Using a food processor, grind walnuts, garlic and salt until very finely ground.

Scrape down sides of bowl.

Add the peeled beets, oil, yogurt, lemon juice, dill and horseradish and pulse until relatively smooth.

Taste for seasoning and add more lemon or salt, or both, if needed.

Serve with fritters, or use it as a dip for vegetables.

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HQ:

Koufalia, 57100,
Thessaloniki, Greece
+30 23910 59365

HQ:

Koufalia, 57100,
Thessaloniki, Greece
+30 23910 59365