Raw Beet Dip with Greek Yogurt
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Alexandra's Kitchen · by Alexandra Stafford★ 5.0

Raw Beet Dip with Greek Yogurt

NUTRITION · PER SERVING20M COOK
CAL 33%·PRO 40%
CARBS 48G29% OF CAL
8G FIBER31G OTHER9G TOTAL SUGAR
FAT 47G64% OF CAL
8G SAT39G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vibrant raw beet dip with almonds, pomegranate, and Greek yogurt, finished with lime and red pepper. Serve with pita and cucumber for a tangy, earthy appetizer.

startermiddle easternvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1/2 lb. beets (2-3 small-is or 1-2 medium), ends trimmed, roughly chopped
  • 1 cup almonds (sliced or whole), toasted in a dry skillet (see notes above), plus extra for garnish
  • 3 to 4 tablespoons fresh squeezed lemon or lime juice, plus zest for garnishing, see notes above
  • 1 tablespoon pomegranate molasses, plus more to taste, see notes above
  • 1 teaspoon crushed red pepper flakes, plus more to taste
  • 1 garlic clove, peeled
  • 1 teaspoon kosher salt, plus more to taste
  • ½ cup extra-virgin olive oil, plus more for garnish
  • Freshly ground black pepper
  • 1 cup labneh or Greek yogurt, for serving, see notes above
  • Torn pita, for serving
  • 3 Persian cucumbers, quartered, for serving
PREP
20M
SODIUM
923MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.