I love beets. I will admit, however, that my main motivation for cooking with them is that gorgeous purple-pink hue that tints everything they touch- the other food on the plate, my hands, the kitchen counter. No matter, give me a fuchsia stain any day. Cooking with beets makes me feel like an artist.
This dip will take you five minutes to whip up, and is infinitely adaptable. Drizzle olive oil on it, mix some cumin in, garnish it with slices of preserved lemon. To make it more substantial, you could blend in some cooked chickpeas and tahini to make a sort of hummus. I eat it with crusty baguette, by the spoonful, or with slices of cucumber or carrot. It’s healthy, inexpensive, and so, so pretty.
Quick side note: The best way to cook beets is to scrub them clean, wrap them individually (unpeeled) in foil, and bake them in a 400 degree oven for 30-60 minutes, depending on the beet size. They will be finished when you can poke them easily with a sharp knife. Let them cool, unwrap, and peel. I picked this tip up from Mark Bittman’s “How to Cook Everything”.
- 1 small beet, cooked and peeled (see above)
- 1 cup plain Greek yogurt
- 1 garlic clove, grated
- lemon juice from half a lemon
- salt and pepper to taste
- small handful chopped walnuts
- parsley, to garnish
1. Blend all ingredients, except for walnuts and parsley, in blender or food processor.
2. Garnish with chopped walnuts and parsley. Serve.