Lemon Dill Beet Purée
This vibrant velvety sauce makes for a savory side to any roasted meats, artisanal breads or simply sliced seasonal
vegetables. Serve this puree to your guests and watch those beet disbelievers fall in love.
2 large or three small seasonal beets
½ cup plain organic Greek yogurt
2 tablespoons chopped fresh dill
¼ lemon, zested then squeezed for juice
Sea salt to taste
Cracked black pepper to taste
Boil a small pot of water with sea salt and beets for 45 minutes.
Add water as needed to keep beets covered continuously.
Run beets under cool water and slip off the skin with your hands. Rough cut the beets then blend in a food processor with yogurt, dill and lemon until smooth.
Makes 2 cups.