Beet and Feta Dip

This roasted beet and feta dip is so good, you might just want to eat it with a spoon!

This post is sponsored by the Canadian Sugar Institute.

If you're looking for a vibrant, unexpected addition to your snack board or appetizer spread, this beet and feta dip is it! Beets roasted with a touch of sugar blend deliciously with briney feta, tangy Greek yogurt, a squeeze of lemon, and garlic to create a silky, jewel-toned dip that’s as nutritious as it is delish! It’s the perfect combo of sweet and savoury. Serve it with warm pita or crisp veggies, as a spread on sandwiches, or add a dollop to a grain bowl for a pop of colour and flavour. Bonus: it keeps well in the fridge, making it perfect for meal prep!

Who knew beets could be this addictive?

Beet and Feta Dip

Serves 3-4

What you'll need:

1 medium beet, cut into cubes

1 tbsp extra virgin olive oil + additional for finishing

1/2 tsp sugar

Salt & pepper, to taste

2 small garlic cloves, grated & divided

1/3 + 1/4 cup Greek yogurt, divided

2 tbsp chopped fresh dill or basil + more for garnish

1/4 cup crumbled feta cheese + more for garnish

Juice of 1/2 lemon

1 lemon, zested

Honey, for drizzling

Za'atar spice blend, optional

Warm pita, &/or veggies for serving

Steps:

Preheat the oven to 400 degrees, and line a large baking sheet with parchment paper. Add beets to the baking sheet, drizzle with olive oil, sprinkle with sugar, season with salt and pepper, and toss to coat. Roast in the oven for 40 minutes, until the beets are tender.

While the beets are roasting, combine 1/3 cup Greek yogurt, 1 grated garlic clove, and chopped dill in a small bowl. Season with salt and pepper, and set aside.

Once the beets are tender and cooled, add the remaining 1/4 cup Greek yogurt, feta cheese, grated garlic, and lemon juice to a small blender or food processor. Blend on high until completely smooth and silky. If the mixture is too thick, you can add water 1 tsp at a time (or more Greek yogurt). Taste and adjust seasoning.

Spoon into a shallow bowl, spoon a couple of dollops of the herbed Greek yogurt into the bowl, and use a toothpick to swirl it around the create streaks through the beet dip. Garnish with lemon zest, a drizzle of honey, additional crumbled feta, fresh dill, za'atar if using, and finally a drizzle of quality olive oil.

Serve with warm pita &/or fresh veggies for dipping.

Enjoy, my friends!