Beetroot & Yogurt Dip with Pomegranate Molasses

• •4 Medium beetroots (about 1.5 lbs total)
• •3 tbsp Olive oil (divided)
• •0.5 tsp Salt (or to taste)
• •0.3 tsp Black pepper (or to taste)
• •1 cup Full-fat Greek yogurt
• •1 tbsp Red wine vinegar
• •1 clove Garlic (minced)
• •1 tbsp Lemon juice (freshly squeezed)
• •1 tbsp Pomegranate molasses (to taste)
• •0.5 cup Walnuts (roughly chopped)
• •0.3 cup Fresh dill (chopped)
• •0.3 cup Fresh mint (chopped)
• •4 slices Pita bread

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Wash the beetroots thoroughly and trim off the ends. Toss them with 1 tablespoon of olive oil, salt, and pepper. Wrap each beet loosely in foil.

2. 2

   Place the foil-wrapped beets on a baking sheet and roast for 35-45 minutes, or until tender when pierced with a fork. Cooking time will vary depending on the size of the beets. Let them cool slightly, then peel off the skins (they should slip off easily).

3. 3

   Once cooled, finely dice or mash the cooked beetroots. For an even smoother dip, you can briefly pulse them in a food processor. Set aside.

4. 4

   In a medium bowl, combine the Greek yogurt, red wine vinegar, minced garlic, lemon juice, 2 tablespoons of olive oil, a pinch of salt, and pepper. Stir until well combined and smooth.

5. 5

   Add the finely diced or mashed beetroots to the yogurt dressing. Stir vigorously until the beets are thoroughly integrated into the creamy yogurt base, creating a vibrant, uniformly colored dip. Taste and adjust seasoning if needed.

6. 6

   Transfer the dip to a decorative serving bowl. Drizzle generously with pomegranate molasses. Sprinkle the chopped walnuts, fresh dill, and fresh mint over the top for garnish.

7. 7

   Warm the pita bread in a toaster, oven, or pan until soft and slightly puffed. Serve the beetroot dip immediately with the warm pita bread for scooping.

Chef's Tips

• 💡For a quicker dip, use pre-cooked vacuum-sealed beetroots (often found in the produce section). Simply finely dice or mash and proceed from Step 4.
• 💡To enhance the flavor of the walnuts, lightly toast them in a dry pan over medium heat for 3-5 minutes before chopping.
• 💡Adjust the amount of pomegranate molasses to your preference for sweetness and tang. A little extra drizzle never hurt!
• 💡This dip can be made ahead of time, but add the walnuts, fresh herbs, and pomegranate molasses just before serving for the best texture and freshness.