Why This Recipe Works

For this bright dip that is inspired by beet dips found in Middle Eastern cuisine, we roasted and shredded beets and then mixed them with creamy Greek yogurt, nutty tahini, oil, garlic, lemon juice, and seasonings. The tahini added a little bitterness and the lemon juice added tang to balance the sweetness of the beets. Letting the dip sit for 30 minutes allowed the flavors to meld and the beets' color to fully come through. A sprinkle of fresh dill added contrasting color and freshness.

Before You Begin

To ensure even cooking, look for beets of similar size—roughly 2 to 3 inches in diameter. If you can't find Aleppo pepper, you can substitute ½ teaspoon of paprika plus ⅛ teaspoon of red pepper flakes. Serve this dip with cucumber slices; pita chips; or crackers, such as our Quick Seeded Lavash Crackers.

Instructions

Adjust oven rack to middle position and heat oven to 350 degrees. Wrap beets in aluminum foil packet and place on rimmed baking sheet. Roast until beets offer no resistance when pierced through foil with paring knife, 1¼ to 1½ hours. Carefully open packet and set beets aside to cool completely, about 25 minutes. Rub off skins with paper towels.

Meanwhile, whisk yogurt, ¼ cup oil, tahini, lemon juice, garlic, mint, salt, Aleppo pepper, and cumin together in large bowl.

Shred cooled beets on large holes of box grater or using shredding disk of food processor. Stir beets into yogurt mixture and refrigerate for 30 minutes to allow flavors to meld. (Dip can be refrigerated for up to 3 days.)

Stir dip to recombine and season with salt and Aleppo pepper to taste. Transfer to serving bowl, drizzle with remaining 1 tablespoon oil, and sprinkle with dill. Serve chilled or at room temperature.