Beet Yogurt Dip

Photo: Down to Earth Recipes
Serve this dip with thinly sliced raw vegetables like cucumbers and radishes.
Yield
2 cups
Ingredients
  • 1 large beet
  • 2 cups yogurt (unsweetened)
  • 1/2 cup mint leaves
  • 2 Tablespoons olive oil
  • 2 Tablespoons pomegranate molasses
  • 1 Tablespoon coriander powder
  • 2 teaspoons cumin powder
  • salt and black pepper, to taste
Instructions
  1. Preheat the oven to 350° Fahrenheit.
  2. Wrap the beet in aluminum foil and bake for about 1 hour, until tender. Allow to cool.
  3. While the beet is roasting, blend yogurt with mint, oil, pomegranate molasses, and spices unil smooth.
  4. Using a box grater, grate the beet. Mix in with yogurt mixture. Adjust seasoning to taste. Serve and enjoy!