Ingredients:

  • 1.5 lbs fresh beets
  • 2 large cloves garlic
  • 1 bunch flat-leaf parsley or fresh dill
  • 1.5 cups full-fat, strained Greek yogurt
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 0.5 cup raw walnut halves
  • 0.5 teaspoon sea salt
  • 0.25 teaspoon cracked black pepper

Instructions:

  1. Prep the Beets. Scrub 1.5 lbs fresh beets to remove dirt, but leave the roots and an inch of the stems attached to prevent bleeding in the oven.
  2. Roast until Tender. Wrap each beet individually in foil with a tiny drop of oil. Bake at 400°F until a knife slides into the center like butter (about 45 minutes).
  3. Cool and Peel. Let them sit in the foil for 10 minutes. Use a paper towel to rub the skins off while they are still warm. Note: Peeling while warm is much easier than when cold.
  4. Grate the Ruby Bases. Use the coarse side of a box grater to shred the peeled beets into a bowl.
  5. Extract the Moisture. Place the grated beets in a sieve over a bowl. Sprinkle with a pinch of salt and let them drain for 15 minutes. Squeeze the pulp to remove any lingering juice.
  6. Aromatize the Base. In your large glass bowl, whisk 1.5 cups Greek yogurt, 2 minced garlic cloves, 2 tbsp red wine vinegar, and 3 tbsp olive oil until silky.
  7. The Yogurt Infusion. Gently fold the drained beets into the yogurt mixture. Do not over mix if you want a swirled look, or mix thoroughly for a solid neon pink hue.
  8. The Final Crunch. Roughly chop 0.5 cup walnuts and fold half into the dip. Stir in your chopped parsley or dill, salt, and pepper.
  9. Chill and Set. Cover and refrigerate for 30 minutes. This is crucial for the yogurt to firm back up after being disturbed.
  10. Garnish and Serve. Top with the remaining walnuts and a final drizzle of olive oil before bringing it to the table.