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Beet and Yogurt Dip

  • Author: Misfits Market


  • 1 pound red beets, cleaned and trimmed
  • Water
  • Kosher salt
  • 1 1/2 cups Greek yogurt
  • 2 teaspoons lemon juice
  • 2 tablespoons fresh mint leaves
  • 2 tablespoons olive oil, divided
  • Optional toppings: dill, chives, goat cheese, walnuts, sesame seeds, za’atar
  • To serve: carrots, tomatoes, cucumber, celery, potatoes, crackers, bread, flaky salt


  1. Preheat oven to 450 degrees.
  2. Wrap individual beets in foil and place on a baking sheet. Cook beets until fork tender, about 1 hour.
  3. Remove from oven, let cool slightly, and then use a paper towel to rub to remove skin.
  4. Roughly chop the cooked beets, then add them to a food processor or blender. Pulse until finely chopped. Add yogurt and pulse to create a semi-coarse puree.
  5. Add lemon juice, mint leaves, 1 tablespoon olive oil, and a pinch of salt. Process to blend well. Taste, and season with more salt as needed.
  6. Transfer to a wide, shallow bowl. Drizzle with remaining olive oil, garnish with optional toppings, and serve!