Roasted Beet Dip

roasted beet puree

Serves 6 as an appetizer

1 pack pre-cooked peeled beets, you can find these at Trader Joes or you can cook 3 beets yourself by roasting them in a 400 degree oven, cooling and then peeling
1 cup Greek yogurt
1 teaspoon pomegranate molasses, you can find it at any Indian, Armenian, Greek or even Russian market
10 mint leaves, julienned and save 2 pretty leaves for garnish
10 walnuts, chopped
toasted pita bread or veggies for serving

 

Add the beets, yogurt and pomegranate molasses to a food processor and whiz away.  You’re looking for a consistency like velvet and a color like Valentine’s.  Add the mint leaves and stir. Pour out onto a pretty plate, sprinkle with chopped walnuts and mint. Serve with wedges of toasted pita and enjoy!

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