Roasted Beet, Tahini, and Greek Yogurt Dip
![Roasted Beet, Tahini, and Greek Yogurt Dip](https://static.diabetesfoodhub.org/system/thumbs/system/images/recipes/Diabetic-roasted-beet-tahini-yogurt-dip_Med-ckbk_DFMayJun19_040219_3885281428.jpg)
Beautiful, fresh beets of any color take center stage in this unique vegetarian dish. To prepare raw beets, peel them, cut them into quarters, and boil or roast them until fork-tender. You can prepare large batches of beets at one time to use for this recipe, in salads, or to eat by themselves, drizzled with a little bit of olive oil and sprinkled with salt.
Find this recipe and more in the second edition our best-selling cookbook, The Mediterranean Diabetes Cookbook. To order directly from the American Diabetes Association, click here.
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- Prep time
- 5 min
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- Servings
- 16 Servings
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- Serving size
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2 tbsp
Ingredients
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cooked beets
- 1 cup
- 237 g
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tahini
- 1/3 cup
- 78 g
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extra-virgin olive oil
- 2 tsp
- 10 g
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sea salt
- 1/2 tsp
- 2 g
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Plain Nonfat Greek yogurt
- 1/4 cup
- 59 g
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water
- 1 tbsp to 1/4 cup as needed
- 1 tbsp to 1/4 cup as needed
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Directions
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Place the beets in a food processor. Add the tahini, olive oil, salt, and yogurt to the food processor. Pulse until the mixture is smooth.
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Add water, tablespoon by tablespoon, to get an extra-creamy consistency (you should need less than 1/4 cup).
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Scrape down the sides of the food processor, then puree for 1 to 2 minutes, or until the dip is extremely creamy.
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Spoon onto a small, round dish, and serve immediately. (If desired, use the back of the spoon to create a smooth top on the dip and make dents in the top, filling them with olive oil.) Store in a lidded container in the refrigerator for up to a week.