shamandarBeets 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.

Serves 4
134 calories
21 g
2 g
5 g
5 g
1 g
203 g
152 g
13 g
0 g
4 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 134
Calories from Fat 42
% Daily Value *
Total Fat 5g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 2mg
Sodium 152mg
Total Carbohydrates 21g
Dietary Fiber 6g
Sugars 13g
Protein 5g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. • 6 medium beets (about 1 lb / 500 grams)
  2. • Olive oil
  3. • ¼ cup (60ml) of plain yogurt
  4. • 2 cloves garlic, mashed by a garlic press
  5. • 2 tablespoons tahini (sesame paste)
  6. • Pinch of cumin
  7. • Juice and zest of 1 lemon
  8. • Juice and zest of ½ orange
  9. • Sea salt
  10. • Extra virgin olive oil
  11. • A sprig of mint for garnish
  1. 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.
  2. 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.
  3. 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.
shamandar beet dip



Tina Diep

I LOVE FOOD and better yet I LOVE TO COOK.

I can thank my Vietnamese roots. Vietnamese people use a great amount of time cooking and eating, traits which they have learned from their families. Everyone seems to know how to cook, and they are adept at picking fresh and quality foods from the market. Food is a priority in Vietnam – if you eat well, you live well.

I was born in Denmark, and in my mind I am a true Dane. Danish people cook a lot as well, but they prefer to spend less time in the kitchen and more time at the table. I consider myself Vietnamese from a culinary standpoint and Danish from a cultural standpoint (and I live in New York, which is a Mecca for foodies).

My mum is a great cook, she taught me how to chop vegetables and how to just randomly throw things together and somehow get an awesome meal. She makes cooking seem like art, and she is my inspiration for DiepLicious cooking.

My husband loves food as well and he has a great appetite. Cooking for him is a real joy. He has a great interest in everything that concerns health, and loves to point out specific foods and why they are good for you to eat. I will share his knowledge with you. He makes my cooking more challenging, but also a lot healthier.

I offer you one Golden Rule: to enjoy food fully, always taste the food even if you don’t like it. For me it takes a couple of tries to get to know the real flavor.


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