“Branch out from the dips that you’re used to and go a little beet crazy. Dukkah and homemade flatbreads go perfectly with this luscious, earthy dip. I usually chuck a couple of extra beets onto the baking sheet, then refrigerate them and slice for salads and sandwiches during the week.”
Prep Time: 10 minutes
Cook Time: 45 minutes
Preheat the oven to 400°F.
In an 8-inch square baking dish, coat the beets with olive oil and season with salt and pepper. Add 1/4 cup water and cover the pan tightly with foil. Roast for about 45 minutes, or until the beets are tender. Allow the beets to cool for 10 minutes.