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
- Place the nuts, oil, garlic, salt and pepper in a food processor or a blender and processor until pureed.
- Add the beets and process again until well blended.
- Finally, add the yogurt and process one more time.
- Let stand, covered, for at least one hour and serves as desired.
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.