I saw this recipe awhile back in Food and Wine magazine, and since I love beets, I knew I needed to make it. I didn't have some of the ingredients on hand, however, so of course I had to improvise !
I have to say I wasn't really prepared for the odd color, it is magenta ! But perfect for the holidays, you could top it with some scallions for a touch of green and it would be an excellent addition to any potluck spread.
I also finally found the perfect use for my "Hipster Dust" ! This was a spice rub sent to me by the creators, and it is a vegan spice combination, but I quite honestly don't make many vegan or vegetarian dishes. The original recipe called for za'atar spice, which I didn't have, and is difficult to find. Since the Hipster Dust was quite spicy, I thought it could substitute, and it was amazing in this dish! You can find it, and other recipes that use it at http://hipsterdust.com/.
Roasted Beet Dip
4 medium beets, roasted, peeled and diced (you could also use canned here to save time)
1 cup Greek yogurt
2 tablespoons maple syrup
1 jalapeno, diced
1 clove garlic, minced
1 tablespoon Hipster Dust (sub in za'atar spice or garam masala if needed)
1 teaspoon salt
Place all ingredients in the food processor, and blend until smooth.