No, just kidding. This one is just about beets. They’re pretty little gems, aren’t they?
Maybe it’s because red is my favorite color. Maybe because my tastebuds are occasionally wonky. Maybe it’s because they’re growing like mad in our garden…but I think I like beets more than the average person.
JUST LOOK AT THAT COLOR, WILL YA?!
If you think you don’t like beets, you should most definitely try them cooked like this and dipped in sweet yogurty heaven.
It’s almost like eating a potato chip with sour cream dip. Slightly more effort, but also slightly (or infinitely) better.
Roasted Beets & Honey Dill Dip
- 2-3 large beets, peeled and thinly sliced
- 2 T olive oil
- salt and pepper
- 1 C plain greek yogurt
- 2 sprigs fresh dill OR 1 T dried dill
- 1 T honey
- pinch of salt
Preheat the oven to 450 degrees. Toss the sliced beets in the olive oil and season with salt and pepper. Lay evenly on a baking sheet and roast for about 15 minutes on each side – total of 30 minutes.
Meanwhile, combine the yogurt, dill, honey and salt.
Let the beet slices cool, dip in the yogurt and enjoy!
If the toddler face tries and likes them…you will too.
She at the whole dang plate and then spooned the rest of the dip into her little squirrel cheeks. Win.