Beets are very healthy and so great for your body that I try to incorporate these delicious root vegetables in my meals whenever possible. I took this recipe for Shamandar Dip from Suzanne Husseini’s Modern Flavors of Arabia, a great cookbook filled with mouthwatering photos and easy-to-make recipes. I have to say that this beet-based dip took me by surprise. There are million ways to eat this – I recommend eating it with pita bread or trying it on arugula salad.
Amount Per Serving
Calories from Fat 42
% Daily Value *
Total Fat 5g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Total Carbohydrates 21g
Dietary Fiber 6g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- • 6 medium beets (about 1 lb / 500 grams)
- • Olive oil
- • ¼ cup (60ml) of plain yogurt
- • 2 cloves garlic, mashed by a garlic press
- • 2 tablespoons tahini (sesame paste)
- • Pinch of cumin
- • Juice and zest of 1 lemon
- • Juice and zest of ½ orange
- • Sea salt
- • Extra virgin olive oil
- • A sprig of mint for garnish
- 1. Heat the oven to 4000F (2050C). Wash, dry and coat the beets with olive oil. Wrap each beet with foil and place them all on a baking sheet. Roast the beets for about 1 ½ hour or until tender. 2. Remove the beets and let them cool completely. Peel the cooked beets and cut them into fine dice. Set aside in a bowl.
- 3. Mix the remaining ingredients in a small bowl: yogurt, garlic, tahini, cumin, lemon and orange juice and zest and salt. Pour the dressing over the diced beets and carefully turn to coat the beets.
- 4. Pour the beet dip in a decorative small bowl, drizzle with extra virgin olive oil and garnish with a sprig of mint. Serve with pita bread for traditional eating.