SHAMANDAR DIP

Beets are very healthy and so great for your body that I try to incorporate these delicious root vegetables in my meals whenever possible. I took this recipe for Shamandar Dip from Suzanne Husseini’s Modern Flavors of Arabia, a great cookbook filled with mouthwatering photos and easy-to-make recipes. I have to say that this beet-based dip took me by surprise. There are million ways to eat this – I recommend eating it with pita bread or trying it on arugula salad.

SHAMANDAR DIP INGREDIENTS (4-6 servings):

• 6 medium beets (about 1 lb / 500 grams)
• Olive oil
• ¼ cup (60ml) of plain yogurt
• 2 cloves garlic, mashed by a garlic press
• 2 tablespoons tahini (sesame paste)
• Pinch of cumin
• Juice and zest of 1 lemon
• Juice and zest of ½ orange
• Sea salt
• Extra virgin olive oil
• A sprig of mint for garnish

DIRECTIONS:

1. Heat the oven to 400⁰F (205⁰C). Wash, dry and coat the beets with olive oil. Wrap each beet with foil and place them all on a baking sheet. Roast the beets for about 1 ½ hour or until tender. Remove the beets and let them cool completely. Peel the cooked beets and cut them into fine dice.  Set aside in a bowl.
2. Mix the remaining ingredients in a small bowl: yogurt, garlic, tahini, cumin, lemon and orange juice and zest and salt. Pour the dressing over the diced beets and carefully turn to coat the beets.
3. Pour the beet dip in a decorative small bowl, drizzle with extra virgin olive oil and garnish with a sprig of mint. Serve with pita bread for traditional eating.