Follow these steps for perfect results
beets
roasted
garlic
crushed
Greek yogurt
plain
agave syrup
olive oil
ground caraway seeds
cayenne
salt
to taste
almonds
chopped, toasted
pita bread
for serving
Roast beets until tender.
Peel beets and cut into wedges.
Allow to cool completely.
Turn on a food processor fitted with a steel blade and drop in garlic.
When it is chopped and adhering to the sides of the bowl, stop machine and scrape down bowl with a spatula.
Add beets and pulse to finely chop.
Add yogurt and process to a smooth puree.
Add agave nectar or date syrup, olive oil, caraway, cayenne and salt to taste and process until well blended.
Mound into a wide bowl and run a fork over the surface.
Drizzle on a little bit of olive oil, sprinkle with almonds and serve with pita bread.
Expert advice for the best results
Roast the beets a day ahead for quicker preparation.
Adjust the amount of cayenne for desired spiciness.
Toast almonds in a dry pan or oven to enhance their flavor.
Everything you need to know before you start
10 minutes
Can be made 1-2 days in advance.
Mound in bowl, drizzle with olive oil and sprinkle with almonds.
Serve with pita bread.
Serve as a side dish with grilled meats.
Serve as a dip with raw vegetables.
Complements the earthy and tangy flavors.
Discover the story behind this recipe
Beets are a common ingredient in Mediterranean cuisine.
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