Cumin Beet Dip

• 8 red beets Scrubbed and washed
• 1/4 cup extra-virgin olive oil
• 1 teaspoon salt Divided, 1 T. is for the baking, 1 tsp is for the puree
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 cup non fat greek yogurt
• 1 lemon Fresh Squeezed

1. 1. Preheat your oven to 375F. Line a baking pan with aluminum foil.
2. 2. After scrubbing the beets under water, pat dry. Rub the 1/4 C. of olive oil all over. Sprinkle the 1 tablespoon of salt over the beets.
3. 3. Place the beets in the baking pan and place a second aluminum sheet to cover the beets. Roast for 1 hour.
4. 4. Carefully remove the baking sheet with the beets and allow to cool for 10 to 15 minutes.
5. 5. Preferrably with gloves, use a peeler and peel off the skins of the beets and trim the ends off each one. Then cut the beets into quarters and place in a Cuisinart mixer.
6. 6. Place the rest of the ingredients into the mixer and pulse until all the ingredients come together and is smooth in consistency. The color will be this vibrant hot pink color!
7. 7. Season with more salt and pepper if needed. Then place into a container and place into the refrigerator until it's time to serve.
8. 8. You can serve this on toast points, blanched asparagus, carrots, celery, with cheese options, etc. A lovely appetizer to start.

red beets, extravirgin olive oil, salt, ground cumin, ground coriander, non fat, fresh squeezed

Taken from www.yummly.com/recipe/Cumin-Beet-Dip-1652256 (may not work)