Page 42 - Valley Table - Spring 2024

z Golden Beet Dip with Yogurt & Tahini
I make this recipe so often that my husband, Joe, jokingly refers to it as our “house dip.” Made with roasted beets, tahini, and Greek yogurt, it’s the perfect creamy dip to eat with crudités, toasted pita, or even baby carrots straight from the bag. Golden beets are sweeter and milder in flavor than red beets, and a little bonus: they won’t stain your hands or your cutting board!
Makes 1 pint
INGREDIENTS
1 pound golden beets, trimmed and scrubbed (about 6 medium beets)
1 Tbsp extra virgin olive oil, plus more for drizzling
1 medium garlic clove
1⁄2 cup plain whole milk Greek
yogurt
1⁄3 cup tahini
2 Tbsp freshly squeezed
lemon juice
2 tsp maple syrup
1 1⁄2 tsp kosher salt
1⁄2 tsp ground turmeric Pinch of cayenne pepper Fresh mint leaves, for
serving (optional) Toasted pita, or fresh
vegetables, such as sliced cucumbers, scrubbed radishes, celery, peeled or baby carrots, or any other vegetables, for serving
PREPARATION
1. Preheat oven to 400°F.
2. Place beets on a large piece of aluminum foil and drizzle them with the olive oil. Roll the beets around gently to make sure they are coated in oil, then wrap the foil around them to form a sealed packet. 3. Place the packet on a sheet pan and roast until the beets are tender when pierced with a fork, 45 minutes to 1 hour. Set aside until cool enough
to handle, then peel the beets and discard the skins.
4. In a food processor, combine the beets and garlic and pulse until coarsely chopped. Add the yogurt, tahini, lemon juice, maple syrup, salt, turmeric, and cayenne and process until smooth, 10–15 seconds.
5. Transfer to a small serving
bowl. Garnish with a drizzle of olive oil and a few mint leaves, if using. Serve with pita and crudités. This dip will keep for up to 5 days in the refrigerator.
40 TheValleyTable | March–May2024
TIP 􏰀 I like using leftover beet dip as a sandwich spread or spooning some onto a grain bowl or salad.