Beetroot Dip

The ancient Greeks gave beetroots as offerings to Apollo! Make this dish as an offering to yourself (and maybe share it with friends). For ease, we’re using canned beets. Beets are messy, so make sure to put a towel on your work surface.

  • 15-oz. can whole beets
  • 1 cup plain Greek yogurt
  • 2 T. white wine vinegar
  • 2 cloves garlic, minced
  • 2 tsp. olive oil
  • ½ cup chopped walnut halves
  • Salt and pepper to taste
  • 2 T. chopped fresh mint

Preheat oven to 350°F. Dice the beets. Put the beets, yogurt, vinegar, and garlic in a food processor and pulse until blended. Add olive oil and pulse a couple more times. Pour the mix into a serving bowl and set aside.

Spread the chopped walnuts onto a baking tray and roast for 8 minutes.

Add walnuts to the beet mixture and gently stir them through. Sprinkle it with salt and black pepper. Top with chopped mint. Serve as a dip with raw vegetables like celery, carrots, or cauliflower. Serves 8.

— Gwion Raven


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