14 ounces (400 g) of raw beets (about 2 medium beets)
½ cup (125 g) of Greek yogurt (or dairy-free yogurt for a vegan version), plus more to serve
1 medium clove of garlic, crushed
1 lemon (zest and juice) or about 1 tablespoon of zest and 3 tablespoons of juice (about 40 ml)
4 tablespoons (60 ml) of extra-virgin olive oil, plus more to serve
1 teaspoon (2 g) ground cumin
1 tablespoon (7 g) of za’atar, plus more to serve
1 teaspoon (5 g) of sea salt
¼ teaspoon of ground pepper
1 tablespoon of flat leaves parsley, chopped, to serve
Start by roasting the beets:
- Preheat the oven at 390°F (200°C).
- Thoroughly wash the beets under cold water. Remove the part where the stem attaches.
- Cut the beets into 1 inch (2.5 cm) cubes and lay on a parchment lined baking tray.
- Drizzle 1 tablespoon of extra-virgin olive oil and toss to coat.
- Roast for 35-40 minutes or until cooked through and slightly caramelized.
- Let the beets cool down for 10 minutes.
Make the beet purée:
- Place the roasted beets, Greek yogurt, crushed garlic, lemon zest and juice, salt and pepper to a food processor. Mix until smooth, about 2 minutes.
- Transfer the beet mixture to a bowl and add 3 tablespoons of extra-virgin olive oil, the ground cumin and za’atar. Stir until well combined.
Plate the dip:
- Spread the beet dip to a shallow bowl or on a plate. You can make swirly waves with the back of a spoon to create crevices. Dollop some extra greek yogurt on top, drizzle some extra-virgin olive oil, sprinkle chopped flat leaf parsley and extra za’atar.
- Enjoy with toasted bread or Fluffy Flatbread and a chilled glass of Chenin Blanc (I highly recommend Savennières from the Loire Valley in France).
- Prep Time: 25
- Cook Time: 35
- Category: Appetizer
- Method: Food Processor
- Cuisine: Middle-Eastern
- Diet: Vegetarian
- Serving Size:
- Calories: 214
- Sugar: 9.7 g
- Sodium: 673.4 mg
- Fat: 16.2 g
- Carbohydrates: 15.7 g
- Protein: 5.2 g
- Cholesterol: 4.6 mg
Keywords: roasted beet dip, beet lemon zaatar dip, zaatar