Beet Dip With Cotija Cheese Recipes

BEET DIP

Steps:

• Put the beets in a small baking pan with a small amount of water.
• Roast in a 350 degree oven for 1 hour.
• Peel and cut in half.
• Add beets, garlic, yogurt, olive oil and chili powder in a food processor or blender and pulse until smooth.
• Garnish with feta, hazelnuts, shallots and green onions.

CREAMY BEET DIP

Steps:

• Heat oven to 425°F. Roast beets on a cookie sheet lined with parchment paper, turning once halfway through, until soft, 45 to 60 minutes. Remove from oven and let cool. Peel beets under running water. In a food processor, combine beets, sour cream, 2 teaspoons juice, cardamom, salt and garlic; blend until smooth. Transfer to a bowl and garnish with zest to taste. Serve with pita, if desired.

BEET DIP WITH LABNEH

Steps:

• Put the beets, whole walnuts, lemon juice, pomegranate molasses, chile flakes, garlic and salt into a food processor or blender. Purée on high until beets and nuts are finely chopped. Scrape down the sides, and blend again, until the mixture gets slightly smoother. Add the olive oil, and blend again, scraping down the sides, until mixture forms a coarse purée. Taste, and adjust seasoning with salt, pepper and additional lemon juice, if desired.
• Spoon labneh into a bowl, smoothing it, then heap the beet dip on top. Top with a generous drizzle of olive oil and chopped walnuts; grate some lemon zest on top. Serve with pita and cucumbers for dipping.