Roasted Beet Dip (served with baked Udi’s pizza crust)

 
 
       

 

Ingredients

UDI’S RECIPE DEVELOPMENT-FLEISHMAN-HILLARD; Meghan Erwin  

  • 1½ pounds (about 6 medium) beets, washed and greens removed
  • 1 cup plain Greek yogurt
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Mint leaves and shelled, chopped pistachios for garnish
 

Directions

  1. Preheat oven to 400 degrees.
  2. Wrap each beet in aluminum foil and place on baking sheet.  Bake until tender, about one hour. Cool to room temperature, peel and roughly chop.
  3. In bowl of food processor, combine beets, yogurt, cumin and salt, puree until smooth.
  4.  Serve in small cups topped with sliced mint and pistachios and with small Udi’s pizza crust wedges.

 

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