By Libbie Summers
Assisted by Candace Brower
Beets ARE the new kale…trust me.
Slightly Smokey Beet Dip
makes 1 1/2 cups
4 large beets, peeled and quartered
2 garlic cloves
1 teaspoon olive oil
1/2 teaspoon smoked salt (I use Alderwood)
1/4 teaspoon pepper
1/2 cup plain Greek yogurt
juice of 1/2 lemon
pinch of cardamon
Sliced vegetables or toasted whole wheat pita chips for dipping
Preheat oven to 400ºF. Line a baking sheet with foil.
Add beets and garlic to the baking sheet. Drizzle with the oil, salt and pepper. Toss to coat. Roast for 35 to 40 minutes, turning once with a spatula, until the beets are tender. Remove from oven and allow to cool slightly.
In the bowl of a food processor add the beets, yogurt, lemon juice and cardamom. Process until smooth. Serve alongside cut vegetables or toasted whole wheat pita chips.
•Smokey Beet Dip keeps covered and refrigerated for up to a week.