Swirled Beet and Yogurt Dip
By Yossy Arefi · 10 minutes · 8 servings
A recipe by Yossy Arefi from NYT Cooking: its ingredients and steps as published. The introduction, tips, photos and reader notes are on the original.
Details
- ⏲️ Prep time: 10 minutes
- ⏱️ Total time: 10 minutes
- 🍽️ Servings: 8
Ingredients
- 1 (8-ounce) package ready-to-eat peeled beets (or use homemade roasted beets; see Tip)
- 1 tablespoon olive oil
- Kosher salt (such as Diamond Crystal) and freshly ground black pepper
- 1 cup plain full-fat Greek yogurt
- Zest and juice of 1 lemon
- ¼ cup toasted pistachios or walnuts, roughly chopped
- 2 tablespoons chopped fresh parsley or mint
- Flaky sea salt, to garnish
- Crackers, chips or crudités (or a combination), for serving
Directions
- Purée the beets, oil and ¼ teaspoon salt in a food processor or blender until very smooth. (Beet purée can be made several days in advance. Store in an airtight container in the refrigerator.)
- In a medium bowl, whisk together the yogurt, lemon zest and juice, ½ teaspoon salt and a few grinds of pepper. Taste and add more salt and pepper if desired.
- Smooth the beet purée in the bottom of a shallow bowl and dollop the yogurt over the top. Use a spoon to swirl the yogurt into the beets, making sure to leave the mixture a bit streaky. Top with the toasted nuts, herbs and flaky salt. Serve with crackers, chips, crudités or a combination.
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