Roasted Beet Yogurt Dip
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Serves: 3 cups
 
Ingredients
  • 1 cup golden beets, peeled
  • 1 tablespoon grape seed oil
  • ½ teaspoon kosher salt
  • 3 tablespoons fresh lime juice
  • ½ cup Greek Yogurt
  • ½ teaspoon curry powder
Crispy Chickpeas
  • 1 (15oz) can of chickpeas
  • 1 tablespoon grape seed oil
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon ground paprika
  • ½ teaspoon turmeric
  • ½ teaspoon curry powder
  • Cilantro, parsley, micro greens and olive oil for garnish
Instructions
Beet Yogurt Dip
  1. Preheat oven to 400 degrees.
  2. Roast beets for 30-40 minutes until tender.
  3. Allow the beets to cool completely and blend in food processor with kosher salt, lime juice, greek yogurt and curry powder.
  4. Blend until smooth.
Crispy Chickpeas
  1. Rise and drain chickpeas
  2. Toss in grape seed oil, garlic powder, cumin, salt, paprika, turmeric and curry powder.
  3. Place on lined baking sheet and roast at 400 degrees for 30 minutes until crunchy.
Assemble
  1. Top beet yogurt dip with crunchy chickpeas and fresh herbs and olive oil
  2. Enjoy :)
Recipe by Amanda's Plate at http://amandasplate.com/roasted-beet-yogurt-dish/