Shamandar (Beet) Dip

SERVINGS: 4–6

INGREDIENTS:

• 6 medium beets
• Olive oil
• ¼ cup yogurt
• 2 cloves garlic, mashed
• 2 tablespoons tahini
• Pinch of cumin
• Juice and zest of 1 lemon
• Juice and zest of ½ orange
• Sea salt
• Extra virgin olive oil
• Fresh mint leaves, for garnish

INSTRUCTIONS:

1. Preheat the oven to 400°F (200°C). Wash and dry the beets, then coat each one with olive oil.
2. Individually wrap each beet with foil or parchment paper and place them on a baking sheet. Roast in the preheated oven for approximately 1½ hours, or until the beets are cooked through and tender.
3. Remove the roasted beets from the oven and allow them to cool completely. Once cooled, put on gloves to avoid staining your hands and peel the beets. Dice them finely and place them in a bowl.
4. In a separate bowl, mix together the yogurt, mashed garlic, tahini, cumin, lemon juice and zest, orange juice and zest, and a pinch of sea salt. This mixture will serve as the dressing for the beets.
5. Pour the dressing over the diced beets and fold gently to combine well, ensuring all the beets are coated with the dressing.
6. Transfer the dressed beets to small shallow dishes or a serving platter. Drizzle some extra virgin olive oil over the beets and garnish with fresh mint leaves.
7. Serve the beet salad at room temperature as a refreshing and vibrant side dish or appetizer.