Roasted Beet Yogurt Dip

roasted beet yogurt dip

After a wonderful week with family in Michigan, celebrating my sisters bridal shower, enjoying my moms kibbeh, my grandmothers date cookies and tons of burgers, I am ready for some clean eating. 

Don’t confuse this with a diet or anything. I just want to enjoy something light for the next  few days. I began this light eating with some cold pressed juices from Drought in Ferndale before I headed back to Seattle. I continued once I was home with some Suja green juice.

drought green juice

I had some golden beets on hand that I wanted to use. I roasted them with grapeseed oil until tender. Then allowed them to cool and blended them in the food processor with greek yogurt, lemon juice, curry powder.roasted beet yogurt dip

I quick pickled chiogga beets in vinegar, salt, sugar, star anise, a bay leaf and crushed red pepper flakes. To do this, simply bring the ingredients to a boil, a boil until salt and sugar dissolve. 

pickled beets

I topped the creamy dip with crunchy toasted chickpeas!

crunchy chickpeas

That recipe is also below 🙂 If you make this dish, I’d love to see! Please tag me #CreateAmandasPlate

Roasted Beet Yogurt Dip
Author: 
Prep time: 
Cook time: 
Total time: 
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 🙂

 

 

Also, if you could PLEASE vote for me in the #BarillaPastaPerfect contest I would really appreciate it 😀 Vote here for ‘Under The Sea’

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And if you have not yet signed up for my Naked Cake Class with Foodie Empire, please do before we sell out!! Sign Up Here

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XOXO, 

 

Amanda

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