Yet Another Reason to Be Obsessed With Greek Yogurt: Beet-Garlic Dip
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Like green juices and smoothies, savory yogurt isn't as strange in practice as it may sound. And it's not exactly a new-fangled concept either; India has raita, Greece has tzatziki, the Middle East has labneh, and Persian cuisine boasts mast-o-khair and this beet-mint yogurt.
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Equally at home on the table as a condiment for skewers and roasted meat as it is as a dip for crudité, flatbreads, and the like, it's yet another reason to be obsessed with Greek yogurt. Plus, its rosy pink hue makes it a not-too-cheesy way to celebrate Saturday's holiday, though we're certainly not going to stop making it after Valentine's Day passes.
Beet-Mint Yogurt Dip
INGREDIENTS
- 1/2 clove garlic, minced
- 1 tablespoon plus 1 teaspoon dried mint, divided
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
- 1 small red beet, peeled and grated (about 1 cup)
- Kosher salt
- 2 cups Greek yogurt, preferably full fat
INSTRUCTIONS
In a bowl, combine garlic, 1 tablespoon mint, 1 tablespoon olive oil, beet, and 1 teaspoon salt. Marinate for 5 minutes. Fold in yogurt, and season with salt (you may not need more). Cover and refrigerate for at least 1 hour or up to 24 hours.
Transfer to a serving bowl. Spoon remaining 1 teaspoon oil over yogurt, scatter remaining 1 teaspoon mint over top, and serve.