Roasted Beet, Tahini, and Greek Yogurt Dip

Roasted Beet, Tahini, and Greek Yogurt Dip
Source: The Mediterranean Diabetes Cookbook/Diabetes Forecast. Recipe Credit: . Photo Credit: Photography by Eric Hinders, Food Styling by Skyler Myers, Art Direction by Haleigh Eason.
Summary
 

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.

This recipe featured in:

Diabetes Forecast Magazine


 

  • Prep time
    5 min
  • Servings
    16 Servings
  • Serving size
    2 tbsp
Nutrition Facts

Nutrition Facts

16 Servings

  • Serving Size
    2 tbsp
  • Amount per serving Calories 40

  • Total Fat 3.5g
    • Saturated Fat 0.5g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 85mg
  • Total Carbohydrate 2g
    • Dietary Fiber 1g
    • Total Sugars 1g
  • Protein 1g
  • Potassium 55mg
  • Phosphorus 45mg

Choices/Exchanges: 1 Fat

Ingredients

Ingredients

  • cooked beets
    1 cup
  • tahini
    1/3 cup
  • extra-virgin olive oil
    2 tsp
  • sea salt
    1/2 tsp
  • plain nonfat Greek yogurt
    1/4 cup
  • water
    1 tbsp to 1/4 cup as needed
Directions

Directions

  1. 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.

  2. Add water, tablespoon by tablespoon, to get an extra-creamy consistency (you should need less than

  3. Scrape down the sides of the food processor, then puree for 1 to 2 minutes, or until the dip is extremely creamy.

  4. 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.

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