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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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An easy, nutritious and delicious dip, or use as a spread on Italian breads. Ingredients:
5 small beets |
juice of half a lemon |
2/3 cup greek-style yogurt |
1/2 tsp ground cumin |
pinch cayenne pepper |
salt and black pepper to taste |
Directions:
1. Preheat oven to 375F.
2. Place washed and trimmed beets in a roasting pan and cover with foil.
3. Roast until soft, about 45 min to one hour.
4. Allow to cool completely, then remove skins ( use rubber gloves so you don't stain your hands.)
5. Chop up beets and place in a blender (or in a bowl if you use your hand blender).
6. Add remaining ingredients and blend until smooth.
7. Store in refrigerator in a plastic bowl with a lid.
8. *You can subsitiute avacado for the beets, just don't roast the avacado.
9. **You can also subsitiute pumpkin for the beets. Chop the pumpkin into large chunks and roast, then remove the skin from the pumpkin chunks. Roast the seeds, too, for a healthy and delicious treat!
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