Makes approximately 2 cups
8 oz. steamed or roasted beets
6 oz. plain non-fat Greek yogurt
2-3 tablespoons good green olive oil
1 tablespoon red wine vinegar
1 clove of garlic, pressed or finely minced
½ oz broken walnuts
Salt & freshly ground pepper to taste
Variation: Substitute ¼ cup shredded mint and 3 tablespoons of minced chives for the garlic and nuts. Stir the herbs in after all the processing/blending has been completed.
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