Beet Dip with Yogurt and Tahini
Russian
Ingredients
1¼ pounds red or golden beets, trimmed
1 cup plain whole-milk Greek yogurt
5 tablespoons extra-virgin olive oil, divided
¼ cup tahini
¼ cup lemon juice (2 lemons)
3 garlic cloves, minced
2 teaspoons dried mint
1½ teaspoons table salt
1 teaspoon ground dried Aleppo pepper, plus extra for seasoning
¼ teaspoon ground cumin
1 tablespoon chopped fresh dill
Directions
Adjust oven rack to middle position and heat oven to 350 degrees. Wrap beets in aluminum foil packet and place on rimmed baking sheet. Roast until beets offer no resistance when pierced through foil with paring knife, 1¼ to 1½ hours. Carefully open packet and set beets aside to cool completely, about 25 minutes. Rub off skins with paper towels.
Meanwhile, whisk yogurt, ¼ cup oil, tahini, lemon juice, garlic, mint, salt, Aleppo pepper, and cumin together in large bowl.
Shred cooled beets on large holes of box grater or using shredding disk of food processor. Stir beets into yogurt mixture and refrigerate for 30 minutes to allow flavors to meld. (Dip can be refrigerated for up to 3 days.)
Stir dip to recombine and season with salt and Aleppo pepper to taste. Transfer to serving bowl, drizzle with remaining 1 tablespoon oil, and sprinkle with dill. Serve chilled or at room temperature.
Nutrition
Calories: 1495 calories