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.
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.
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.
I topped the creamy dip with crunchy toasted chickpeas!
That recipe is also below 🙂 If you make this dish, I’d love to see! Please tag me #CreateAmandasPlate
- 1 cup golden beets, peeled
- 1 tablespoon grape seed oil
- 1/2 teaspoon kosher salt
- 3 tablespoons fresh lime juice
- 1/2 cup Greek Yogurt
- 1/2 teaspoon curry powder
- Crispy Chickpeas
- 1 (15oz) can of chickpeas
- 1 tablespoon grape seed oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon ground paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon curry powder
- Cilantro, parsley, micro greens and olive oil for garnish
- Preheat oven to 400 degrees.
- Roast beets for 30-40 minutes until tender.
- Allow the beets to cool completely and blend in food processor with kosher salt, lime juice, greek yogurt and curry powder.
- Blend until smooth.
- Rise and drain chickpeas
- Toss in grape seed oil, garlic powder, cumin, salt, paprika, turmeric and curry powder.
- Place on lined baking sheet and roast at 400 degrees for 30 minutes until crunchy.
- Top beet yogurt dip with crunchy chickpeas and fresh herbs and olive oil
- 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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XOXO,
Amanda