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Roasted Beet Puree with Greek Yogurt and Lemon

Roasted Beet Puree with Greek Yogurt and Lemon

Roasted beets blend into a silky, jewel-toned puree with greek yogurt, tahini, lemon, garlic, and warm cumin. Serve it as a vibrant dinner side, a spread for flatbread, or a vegetable-forward dip with crisp crudites.

Prep: 15 min · Cook: 60 min · Total: 75 min · Serves: 6

Ingredients

  • 0.5 tsp ground cumin
  • 2 tbsp fresh lemon juice
  • 2 tbsp fresh dill (chopped)
  • 2 lb red beets (scrubbed and trimmed)
  • 0.5 cup plain greek yogurt
  • 2 tbsp tahini (well stirred)
  • 3 cloves garlic (unpeeled)
  • 2 tbsp extra-virgin olive oil
  • 0.25 tsp black pepper (freshly ground)
  • 0.75 tsp fine sea salt

Instructions

  1. Heat the oven to 400°F (204°C) with a rack in the center position, and line a rimmed half-sheet pan with a large piece of aluminum foil for easy cleanup.
  2. Place the 2 lb scrubbed and trimmed red beets and 3 unpeeled garlic cloves on the prepared sheet pan, drizzle with 1 tbsp extra-virgin olive oil, and rub the oil over the beets with clean hands until the surfaces are lightly coated, about 1 minute.
  3. Fold the foil into a sealed packet around the beets and garlic, then roast on the center oven rack at 400°F (204°C) until a paring knife slides into the largest beet with little resistance, 50-60 minutes.
  4. Transfer the foil packet to a heatproof cutting board and let it stand closed for 10 minutes so the steam loosens the skins and the beets are cool enough to handle.
  5. Open the packet carefully to avoid the hot steam, then use paper towels or a clean kitchen towel to rub the skins from the beets; trim away any tough stem ends with a chef's knife.
  6. Cut the peeled beets into 1-inch pieces on the cutting board and squeeze the softened roasted garlic from its skins; discard the beet skins and garlic skins.
  7. Add the beet pieces, roasted garlic, 0.5 cup plain Greek yogurt, 2 tbsp well-stirred tahini, 2 tbsp fresh lemon juice, 0.5 tsp ground cumin, 0.75 tsp fine sea salt, 0.25 tsp freshly ground black pepper, and the remaining 1 tbsp extra-virgin olive oil to a food processor fitted with the metal blade.
  8. Process the mixture on high speed for 1-2 minutes, stopping once to scrape down the bowl with a rubber spatula, until the puree is smooth, glossy, and thick enough to hold soft swirls.
  9. Taste the puree with a clean spoon and adjust only if needed with a small extra squeeze of lemon juice or pinch of salt, then process for 10 seconds more to evenly combine.
  10. Spoon the beet puree into a shallow serving bowl, use the back of a spoon to make swoops across the surface, and let it sit at room temperature for 5 minutes so the flavors settle.
  11. Sprinkle the puree with 2 tbsp chopped fresh dill just before serving, and serve warm, room temperature, or chilled; if making ahead, refrigerate it in an airtight container for up to 3 days.

Nutrition (per serving)

  • Calories: 149
  • Protein: 5 g
  • Fat: 8 g
  • Carbohydrates: 17 g
  • Fiber: 5 g
  • Sugar: 11 g
  • Sodium: 423 mg

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