Recipe by Emma Scudder, Drumlin Farm Food and Farm Educator
Beet Yogurt Dip
2–3 medium cooked beets (see note)
1 cup Greek yogurt
1 garlic clove
1 tablespoon fresh lemon juice
2 tablespoons olive oil
1 teaspoon maple syrup
1/2 teaspoon salt (adjust to taste)
Black pepper to taste
Combine all ingredients in a food processor and blend until smooth. This dip is great with kale chips!
Note on cooking beets: Emma’s favorite way to cook beets is to wrap each beet individually in foil and roast on a sheet pan at 400 degrees for about 1 hour, or until soft. Let the beets cool before peeling.