The Pink Spread
Vivid, vibrant, and bursting with flavor, "The Pink Spread" is a dazzling addition to any table. This creamy beetroot dip pairs the earthy sweetness of tender, simmered beets with the tangy richness of Greek yogurt, balanced by the zesty brightness of fresh lemon juice and a garlicky kick. A drizzle of olive oil and a touch of fresh dill lend a Mediterranean flair, making it as delicious as it is visually stunning. Perfect as a healthy appetizer or snack, this vibrant beet spread is ready in just an hour and serves up to six, making it a show-stopping, make-ahead dish for entertaining. Serve it with crisp vegetable sticks, warm pita, or crusty bread, and watch it disappear! Rich in antioxidants and naturally gluten-free, "The Pink Spread" not only delights the eye but also nourishes the soul.
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Recipe Information
Ingredients
- 2 pieces Beetroot (medium)
- 1 cup Greek yogurt
- 1 piece Garlic clove
- 2 tablespoons Olive oil
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 tablespoon Dill (fresh, chopped)
Instructions
Wash the beets thoroughly to remove any dirt. Do not peel them at this stage.
Place the beets in a medium-sized pot and cover with water. Bring to a boil, then reduce the heat and simmer for 35-45 minutes, or until the beets are tender when pierced with a fork.
Once cooked, drain the beets and allow them to cool slightly. Using a paper towel or your hands, rub off the skin. Trim the tops and roots and discard.
Roughly chop the peeled beets and place them in a blender or food processor.
To the blender, add the Greek yogurt, garlic clove, olive oil, lemon juice, salt, and pepper.
Blend the mixture until smooth and creamy. You may need to scrape down the sides of the blender a few times to ensure everything is evenly incorporated.
Taste the spread and adjust seasoning if necessary by adding more lemon juice, salt, or pepper.
Transfer the pink spread to a serving bowl and garnish with fresh chopped dill.
Serve immediately with crackers, bread, or vegetable sticks, or store in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 1474 mg | 64% | |
| Total Carbohydrate | 38.1 g | 14% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 25.2 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1170 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
