Adapted from Istanbul by Rebecca Seal

Serves 4


7 oz. raw beets left whole unpeeled

1 Tbl olive oil plus 1 tsp for roasting

3 Tbl Greek yogurt

1 garlic clove crushed



  1. Preheat oven to 350. Rub beets with 1 tsp oil and sprinkle with a little salt. Wrap beets in foil and roast an hour or until tender when knife is inserted in center.
  2. When cool enough to handle strip off tough skin.
  3. Quarter and place in blender/food processor with olive oil, yogurt, and garlic process until smooth.
  4. Taste and adjust seasoning. Serve with warm bread and vegetable slices for dipping.