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Tuesday, May 28, 2013

beet the color of this dip!

I know...it must be sleep deprivation from this 3-day vacation that caused me to write such a bad pun. But this color, in person, is even more vibrant that it looks in this photo. 

Did you enjoy your long weekend? We had a staycation at home....swam, bbq'd, relaxed! Yesterday we ventured out to Underwood Farm for some produce picking. My phone got all messed up somehow, so I think the photos were accidentally deleted. But tonight's dinner will be a farm fresh one for sure! Stay tuned! 

In the meantime, start figuring out what tablecloth coordinates with this stunning color!


Bright and Brassy Beet Dip

2 large beets
2 cloves of garlic
1/2 cup tahini
1/2 cup goat milk yogurt (or plain yogurt or sour cream)
juice of 1/2 a lemon
sprinkle of salt and pepper

Roast beets in oven at 400 for about 45 minutes. 
Once cooled, pull apart the beet peel. 
Cut beets into smaller pieces (or not if you have a powerful blender) and mix with everything else. 
For a more authentic hummus feel - drizzle olive oil on top. 

This dip goes great with fresh vegetables or crackers or pita bread!

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