Hi everyone! I hope you had a great thanksgiving and Chanukah. Check out our photos here on facebook.
Now that Thanksgiving is over, it is time to get back on the health wagon, is it not? This is a tasty recipe I created and it’s also a lesson in technique.
Remember my beet dip? Well, this is pretty much the same as my beet dip except that the beets are roasted. Roasting them makes the beets lose their water and the final, pureed result is more like a pate or spread than a dip.
It is delicious and can be used as a sandwich spread as well a a dip.
Roasted Golden Beet Pate:
3 medium sized golden beets, peeled and thinly sliced (about 1/8″)R
2 TBS Greek Yogurt
1/2 clove garlic, finely minced
pinch or two of salt-more to taste
Preheat oven to 400 degrees
On a parchment paper lined baking sheet, lay out slices of beets and drizzle with olive oil and a light sprinkle of salt
Cook for about 20 minutes or until tender and remove and cool
When cooled, puree beets in a food processor
Remove from food processor and stir in yogurt, garlic and salt
Store in a tupperware for up to 4 days and use as a dip, a sandwich spread or spread on crackers. Yum!