Description
A protein packed, vibrant beetroot dip made with greek yogurt, caraway seeds and dill. An excellent dip to go with crackers, chopped veggies, chicken or anything else that needs a pop of color and great flavor.
Ingredients
- 3 large beetroots (washed)
- 2 Tablespoons extra virgin oil oil
- 4 garlic cloves (finely chopped or minced)
- 3 small shallots, thinly sliced
- 2 tsp Dijon mustard
- 1 tsp red wine vinegar
- 1 1/2 tsp toasted caraway seeds (roughly chopped)
- 1/2 cup plain non-fat greek yogurt
- 2 Tablespoons dill (finely chopped)
- 1/2 cup pecorino cheese (grated)
Instructions
COOK THE BEETS
1. Place beets in pot of water, cover completely and boil until soft enough to poke a fork through (approx 45 min depending on the size of your beets…) Once they are done, run under cold water and the skin should slip off. That’s how you know it’s cooked! If they are still hard, you can continue cooking or peel with a peeler.
2. Heat small amount of oil in pan and saute onion and garlic until fragrant
3. Place beets and onion and garlic in food processor until purreed.
4. Add mustard and vinegar, 3 tablespoons oil and caraway seeds and whiz until smooth!
5. Enjoy!