Well, here we are, 2016! How the hell did that happen? I have to be honest. I’ve never been a big fan of the traditional Western New Year. It just seems like such a strange time to start over, resolving to start fresh in the dead of winter when the earth is frozen and asleep (well, for most of us here in the United States at least). Simultaneously, our bodies and minds are following suit, dormant and feeling the urge to stay stagnant and hibernate. I always feel like things shift and start anew for me more so in autumn. Although I’m not Jewish, I suppose Rosh Hashanah (celebrated in the fall, natch) seems all the more apropos as a proper time to start a new year and a new leaf. Maybe it’s the very literal changing of colors, leaves falling, the very pronounced changing of seasons. Or maybe it’s just from all the years of feeling the shift from summer into going back to school, marking yet another year’s progress. Either way, I think the Jews have it right with this one. New Year’s in autumn, I say! So, that there explains the inspiration here behind this glorious recipe for the 1st of January 2016. A lovely Jew -“ish” (or rather) Middle Eastern inspired, roasted beet dip to ring in our Western New Year in the dead of winter. How great is it to see that gorgeous magenta color on a drab winter day like this? Let me tell you, It’s been grey all the way, here in NYC as of late!
So, here’s the deal: This recipe contains Greek yogurt and goat’s cheese, both very easily digestible but if you’re super strict Paleo or just can’t do the dairy, go ahead and omit that, while upping the beet count. Greek Yogurt is not something to shy away from just because dairy is forbidden in fundamentalist Paleo circles. It’s a probiotic and a really beneficial food IF you’ve taken the time and effort to figure out that your body doesn’t mind dairy in moderation. Moving right along then, the recipe:
Roasted Beet Dip with Tahini & Goat’s Cheese
- 6-8 Medium Beets
- 1 cup organic plain full fat Greek yogurt
- 1/2 cup Tahini
- Juice of 1 large or 2 small lemons
- 3 cloves of garlic
- 1 tbsp of za’atar seasoning
- 1tbsp Kosher salt
- red chili pepper (optional)
- Goat’s cheese, fresh mint, scallions and slivered almonds to garnish
Preheat your oven to 400 degrees F and clean the beets well, scrubbing them under hot water. Pour 1 cup water into a baking dish, lay down the beets and douse them with salt. Cover the dish with aluminum foil and roast in the oven for about 90 minutes.
After the beets are well roasted, let them cool for a bit and then peel and slice into chunks. Don’t forget to be mindful to use a cutting surface and cutlery that won’t stain! Also, take a moment to admire how gorgeous beets truly are, and pop into the bathroom while your fingers are still all red to rub some all natural lip-stain on to your lips. Better than Benetint!
Prepare your remaining ingredients and if you have a high speed blender such as a Vitamix, just throw everything in there without a care in the world. If you’re working with a regular blender, you’ll have to finely chop up that garlic and take more time to add the remaining ingredients little by little so everything blends evenly.
When you’ve got yourself a nice smooth neon magenta dip the consistency of hummus, go ahead and garnish with some fresh mint, scallions, goat’s cheese and slivered almonds. I like munching on this dip with crudite and some gluten free crackers (Mary’s Gone Crackers featured here).
Here’s to a healthy January! “B-eat” well everyone!
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