Chef notes
Enjoy this delightful combination of earthy roasted beets, creamy whipped yogurt and sweet honey for your Passover celebration. Serve it as a pre-Seder snack or pair it with the main meal to complement the heavier dishes on the table.
Ingredients
- 2 medium-sized beets
- 1 cup plain yogurt (Greek or regular)
- 2 tablespoons honey, plus more for drizzling
- 1 tablespoon lemon juice
- salt and freshly ground black pepper, to taste
- fresh herbs (such as dill or parsley), to garnish
- toasted sesame seeds, to garnish
- matzo crackers, to serve
Preparation
1.Preheat your oven to 400 F. Scrub the beets clean and trim off the tops. Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast in the preheated oven for about 45 to 60 minutes, or until the beets are tender when pierced with a fork. Remove from the oven, let them cool slightly, then peel and dice them.
2.In a food processor or high-speed blender, combine the beets, yogurt, honey and lemon juice. Season with salt and black pepper to taste. Blend until it becomes smooth and creamy.
3.Sprinkle with toasted sesame seeds and fresh herbs, such as dill or parsley, for added flavor and visual appeal.
4.Serve the beet-yogurt dip with honey alongside matzo crackers.
