Blend roasted beetroots, Greek yogurt, tahini, minced garlic, lemon juice, olive oil. Season with salt, pepper. Garnish with fresh herbs. Enjoy!
Roast or boil the beetroots until they are tender. Allow them to cool, then peel and chop them into smaller pieces.
In a food processor or blender, combine the chopped beetroots, Greek yogurt, tahini, minced garlic, and lemon juice.
Process the mixture until it becomes a smooth and creamy consistency. If the dip is too thick, you can add a little water or more lemon juice to reach your desired texture.
Add olive oil, salt, and pepper to the blended mixture. Adjust the seasoning to taste, keeping in mind that the flavors may intensify as the dip sits.
Blend the mixture once more to ensure that the added ingredients are well incorporated.
Scoop the beetroot dip into a serving bowl or plate.
If desired, garnish the dip with fresh herbs like parsley or dill. Serve the beetroot dip with whole-grain crackers, vegetable sticks, or pita bread.