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- 1/2 lb. beets (ends trimmed, roughly chopped)
- 1 cup almonds, toasted in a dry skillet, plus extra for garnish
- 3 to 4 tablespoons fresh squeezed lemon or lime juice
- 1 tablespoon pomegranate molasses
- 1 teaspoon crushed red pepper flakes
- 1 garlic clove, peeled
- 1 teaspoon kosher salt
- ½ cup extra-virgin olive oil
- Freshly ground black pepper
- 1 cup Greek yogurt
- Torn pita, for serving
- 3 Persian cucumbers, quartered, for serving
- Put the beets, toasted almonds, 3 tablespoons lemon juice, pomegranate molasses, red pepper flakes, garlic, and salt into a food processor or blender.
- Purée on high until beets and nuts are finely chopped. (Scrape down the sides, and blend again, until the mixture is very smooth)
- Add the olive oil (blend again until smooth)
- Taste, and adjust the seasoning with salt, pepper, additional lemon juice, and pomegranate molasses
- Spoon Greek yogurt into a bowl, smoothing it with the back of a spoon.
- Spread the beet dip over top, smoothing again with the back of a spoon.
- Top with a generous drizzle of olive oil.
- Zest a lemon over top.
- Sprinkle with chopped or crushed toasted almonds
- Top with reserved lemon zest. Serve with pita and cucumbers for dipping.
