Nottsnewmuslims Loves This Dip

Here’s a dip recipe I found from a website featuring food enjoyed in the Middle East. I’ve tried this recipe in the kitchen yesterday and I love the creamy texture. I also found out that this recipe can be done in several variations. You have the option to either puree the beets and blend it into yogurt or simply slice the beets. Anyway, check out the recipe below. You can this to accompany fish or as a dip.

Shredded Beets with Thick Yogurt

You will need:

• 8 small beets (rinsed)
• 2 cups plain low-fat yogurt, drained to 1½ cups
• 2 tablespoons fresh, strained lemon juice
• 1 large clove garlic, crushed with a pinch of salt
• Sprigs of fresh mint for garnish
• Freshly ground pepper to taste
• Salt to taste
• Pinch of sugar, optional

1. Drain yogurt to 1½ cups.

2. Cut off and leave 1 inch of the beet stalks. Keep the roots intact.

3. Cook beets in salted boiling water. Wait for the beets to go tender, approximately 25-30 minutes. Drain when the beets are already tender.

4. Slip skin of beets under cold running water. Cut the stalks and root ends.

5. Grate the beets through large holes of a grater.

6. In a large bowl, place pepper, lemon juice, beets, salt, and the yogurt. Blend very well.

7. Add a pinch of sugar if you wish.

8. Refrigerate and serve after 1 hour.

You can garnish with fresh mint before serving. This dip serves 6 people.

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