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Roasted Beet, Tahini, and Greek Yogurt Dip
5 min prep time
16servings
Recipe by
Amy Riolo
Source
The Mediterranean Diabetes Cookbook
Photo by
Photography by Eric Hinders, Food Styling by Skyler Myers, Art Direction by Haleigh Eason
How to Make Roasted Beet, Tahini, and Greek Yogurt Dip
Beautiful, fresh beets of any color take center stage in this unique vegetarian dish. To prepare raw beets, peel them, cut them into quarters, and boil or roast them until fork-tender. You can prepare large batches of beets at one time to use for this recipe, in salads, or to eat by themselves, drizzled with a little bit of olive oil and sprinkled with salt.
Find this recipe and more in the second edition our best-selling cookbook, The Mediterranean Diabetes Cookbook. To order directly from the American Diabetes Association, click here.
5 min prep time
16servings
2 tbsp
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Step-By-Step Instructions:
- Place the beets in a food processor. Add the tahini, olive oil, salt, and yogurt to the food processor. Pulse until the mixture is smooth.
- Add water, tablespoon by tablespoon, to get an extra-creamy consistency (you should need less than 1/4 cup).
- Scrape down the sides of the food processor, then puree for 1 to 2 minutes, or until the dip is extremely creamy.
- Spoon onto a small, round dish, and serve immediately. (If desired, use the back of the spoon to create a smooth top on the dip and make dents in the top, filling them with olive oil.) Store in a lidded container in the refrigerator for up to a week.
Nutrition facts
16 Servings
-
Serving Size
2 tbsp
- Amount per serving Calories 40
-
Total Fat
3.5g
- Saturated Fat 0.5g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 85mg
-
Total Carbohydrate
2g
- Dietary Fiber 1g
- Total Sugars 1g
- Added Sugars 0g
- Protein 1g
- Potassium 55mg
- Phosphorous 45mg
Ingredients
cooked beets
1 cup
tahini
1/3 cup
extra-virgin olive oil
2 tsp
sea salt
1/2 tsp
Plain Nonfat Greek yogurt
1/4 cup
water
1 tbsp to 1/4 cup as needed
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