Roasted Beet Dip (Beet Mutabbal)
A delicious starter - can be an accompianment to a Meze. Recipe tested after loving it at Dumas Restaurant in Montreal.
Servings: 16
Ingredients
- 2 large red ruby beets (will have 3 cups after roasting)
- 1 3/4 teaspoons garlic peeled, grated
- 5 tablespoons tahini
- 3 teaspoons fresh lemon juice
- 1 1/4 teaspoon pure cane sugar
- 3/4 teaspoon aleppo pepper
- 1/4 teaspoon ground cumin
- 1/2 teaspoon sea salt (you can try using 1/4 t.)
- 3 tablespoons greek yogurt
Instructions
Roasting Beets:
- Preheat oven to 425 degrees. Trim, clean and dry beets. Add each beet to a piece of heavy foil, drizzle with a small amount of olive oil and crimp the top securely over each beet. Place on a baking tray and roast for one hour.HINT: Beets should not be soft, just cooked through; yet bottoms will be darkened.
- Cool beet slightly, remove the skins with the back of a knife. Coarsely chop them. Add beets and next 7 ingredients (garlic through sea salt in a food processor.)
- Pulse a few times until a puree - leaving with some texture, not too smooth. Pulse in the yogurt, taste for seasonings.
Serving:
- Add to a nice bowl, drizzle with a little EVOO and coarsely chopped parsley. Optional: add toasted pine nuts and crumbled feta cheese.
Storing the Dip:
- Add to a clean glass container with a good seal. Store in the coldest part of the refrigerator, the back. Use within 2 weeks.
Notes
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 46kcal | Carbohydrates: 5g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 0.1mg | Sodium: 104mg | Potassium: 141mg | Fiber: 1g | Sugar: 3g | Vitamin A: 43IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg