Color and vitamins! This is a light, beautiful fuschia-colored dip. The sweetness and depth of roasted beets and walnuts are offset by refreshing mint and tart Greek yogurt. What a gorgeous dip to show off in a simple or decorative clear glass bowl.
Yields 2 generous cups
Prep time: 15 minutes
Roasting time: 45 to 60 minutes
1½ pounds raw beets
¾ cup plain Greek yogurt
2 large garlic cloves, minced or pressed
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon salt
Dash of cayenne pepper
3 tablespoons chopped fresh mint
¾ cup toasted walnuts
Thinly sliced scallions, for garnish
Preheat the oven to 400°F.
Rinse the beets and place them on a roasting pan. Roast until a knife can easily pierce the beets; the oven time will depend on the size and age of the beets, usually between 45 and 60 minutes. Allow the beets to cool enough to handle and then rub the peel off with your hands or peel with a knife. Cut the beets into chunks.
Place the beets, yogurt, garlic, oil, vinegar, salt, cayenne, mint, and walnuts in the bowl of a food processor and whirl until smooth.
Serve garnished with scallions.
Try serving this gorgeous dip surrounded by an assortment of vegetable crudités and toasted pita triangles, pita chips, or savory crackers. Multicolored nasturtiums would further bejewel the platter. The dip is tasty on sliced cucumbers, crisp apples, or Bosc pears.