Roasted Golden Beet and Carrot Dip
This recipe is adapted from Brooklyn Supper. It can be made ahead, covered and refrigerated, up to the final garnish. Then before serving, bring to room temperature and top with minced herbs and crumbled feta.
Makes 6 servings
3 medium-size beets, trimmed and peeled
6 carrots, trimmed and peeled
1 medium-size head of garlic, with end cut off
3 tablespoons plus 1⁄2 cup extra-virgin olive oil (divided)
Sea salt 1 tablespoon honey 1⁄2 teaspoon ground cumin Preheat oven to 400 degrees. 1⁄2 teaspoon ground coriander
1/8 teaspoon smoked paprika
2 tablespoons freshly squeezed lime juice
1⁄4 cup crumbled feta cheese
2 tablespoons minced parsley
1 tablespoon minced chives (optional)
Pita, naan or flatbreads for serving
Quarter beets and halve carrots. Place on a rimmed baking sheet and drizzle with 2 tablespoons olive oil, carefully turning vegetables so they are coated. Sprinkle with sea salt. Slide into preheated oven and roast 30 to 35 minutes or until vegetables are tender and edges are a light golden brown, flipping vegetables halfway through.
Meanwhile, set out a 10-inch rectangle of aluminum foil. Set head of garlic in the center and drizzle with 1 tablespoon olive oil. Wrap foil packet tightly around garlic, set in a small ovenproof baking dish and roast beside vegetables about 20 to 25 minutes, until cloves are soft and cooked through. Carefully open packet and set garlic aside until cool enough to handle. Squeeze the soft cloves out of the papery skin and set aside.
In bowl of a food processor, place roasted beets, carrots and garlic. Pulse until broken down a bit. Then, with food processor running, drizzle in 1⁄2 cup olive oil and honey, and add 1⁄4 teaspoon sea salt, the cumin, coriander and smoked paprika. Spoon into a serving bowl, stir in lime juice and adjust salt, as needed.
Top dip with minced herbs and crumbled feta. Serve with pita or naan triangles, or flatbreads.