Team Yogurt

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Garlicky Yogurt with Golden Beets and Dill

Cheryl Sternman RuleComment
Garlicky Yogurt with Golden Beets and Dill | 

Vibrant and versatile, this garlic-flecked, golden beet-sprinkled yogurt is just as good spooned over salmon (or lamb!) as it is scooped up with warm pita. Any variety of beets will do here, of course. Red beets will bleed their bold hue into the dip, turning it bright pink, and these golden gems -- once stirred through -- leave streaks of vivid yellow. Beautiful, tasty, fresh, adaptable, here's a sauce and a dip in one, a summery way to celebrate everything we love about yogurt.

Recipe for Garlicky Yogurt with Golden Beets and Dill

Once roasted and diced, beets last for a good five days in the refrigerator. Do yourself a favor and trim and roast them as soon as you bring them home from the market. If you prep them when they're impeccably fresh, you can sauté the greens with additional garlic to serve alongside.

Makes 4 servings

1-1/4 cups whole milk yogurt
1/2 teaspoon kosher salt
1 clove garlic, minced
1/3 cup diced, roasted golden beets (see below)
2 tablespoons minced fresh dill, plus more for garnish
Olive oil, for drizzling, and flaky salt, for sprinkling
Warm pita, for serving

Combine all ingredients in a beautiful serving bowl (we're partial to our own Team Yogurt bowls, pictured above). Drizzle with olive oil, and sprinkle with a tuft of additional dill and some flaky salt. Serve with warm pita or as a sauce for grilled lamb or salmon.

Our favorite way to roast beets:

Lop off greens, leaving 1" stem attached to the beet root/bulb. (Sauté the greens with garlic, splashing to finish with a touch or vinegar or lemon, if desired. Season well.) 

Lightly scrub beets to remove surface grit. Place in an ovenproof glass dish. Drizzle lightly with olive oil. Splash a bit of water into the dish. Cover tightly with foil. Transfer to a preheated 375°F oven until a skewer inserted straight through the foil into one of the beets (choose the largest) withdraws with little to no resistance. Timing depends completely on the beets' size, but count on 45 minutes for smaller beets to 75 minutes (or more) for the behemoths.

Carefully remove the foil and let the beets cool until you can handle them comfortably. With the aid of a paring knife, slip off the skins and dice. Cool completely. Store in the refrigerator, covered, for up to 5 days.

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