If you think you don’t like beets, you haven’t had them like this! The vibrant color alone makes you want dive in with a delicious piece of toasted pita. I know I don’t share a lot of savory recipes, but I’m going to start sharing some of my favorite party recipes that are great for entertaining! This dip is made with roasted beets, yogurt, olive oil and lots of garlic. It’s topped with hazelnuts, feta and some green onions. The lively shade of dark pink color will entice the worst of the worst beet haters! I think I’m going to serve this as an appetizer for Thanksgiving.
4 beets, trimmed
3 garlic cloves
1 1/2 cup whole Greek yogurt
1/4 teaspoon chili chipotle powder
1/4 cup olive oil
1/2 teaspoon salt
Put the beets in a small baking pan with a small amount of water.
Roast in a 350 degree oven for 1 hour.
Peel and cut in half.
Add beets, garlic, yogurt, olive oil and chili powder in a food processor or blender and pulse until smooth.
Garnish with feta, hazelnuts, shallots and green onions.
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