Beet Yogurt with Herbs
A vibrant and creamy dip combining grated roasted beets with Greek yogurt, fresh herbs like mint and tarragon, and a bright finish of olive oil and red wine vinegar. Perfect as a spread or dip.
Ingredients
- •3 medium red or golden beets
- •1 to taste Kosher salt
- •1½ cups plain 2% fat Greek yogurt
- •2 tablespoons finely chopped fresh mint
- •1 teaspoon finely chopped fresh tarragon
- •1 tablespoon extra-virgin olive oil
- •2 teaspoons red wine vinegar
Cooking Instructions
- 1.
Preheat oven to 450°. Place beets in a small baking dish and add hot water to come 1/2" up sides of dish; season with salt. Cover beets with a piece of parchment paper, then cover dish tightly with foil.
5 min
- 2.
Cook beets until tender, about 1 hour. Remove beets from baking dish, let cool slightly, then rub off skins with a paper towel. Coarsely grate beets.
60 min
- 3.
Mix beets, yogurt, chopped mint, tarragon, oil, and 2 teaspoons vinegar in a medium bowl; season with salt and more vinegar, if desired. Cover and chill at least 3 hours to let flavors meld.
180 min
- 4.
Top beet yogurt with mint leaves.
2 min
- 5.
DO AHEAD: Beet yogurt can be made 1 day ahead. Keep chilled.
