"Earthy purple vegetables are a hearty base for a dip to snack on."

Ingredient :

• 3cups raw beets, chopped into dice
• ¹⁄₄cup water
• 2tablespoons olive oil
• ¹⁄₄teaspoon salt
• ¹⁄₄teaspoon black pepper
• ¹⁄₄cup pine nuts
• 1teaspoon lemon zest
• ¹⁄₄cup plain yogurt

Directions :

• Preheat oven to 400°F Toss beets with olive oil, salt, and pepper. Roast for about 30 minutes. Remove and blend in a high powered food processor with water and lemon zest until a purée is formed.
• Pour puree into a serving dish.
• Toast pine nuts in a dry skillet for 2 minutes or until just starting to turn golden. Top the spread with pine nuts, yogurt, and an extra drizzle of olive oil. Serve with your favorite crackers or veggies to dip.