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East Los Angeles
Hipcooks Newsletter

Newsletter for: February 10, 2012

Hipcooks counts the ways, Feb 10 recipe: Red Beet Dip!

1 pack of pre-cooked peeled beets, like you find at Trader Joes or Gelson's. Cook 3 beets yourself if you like, by roasting them in a 400 degree oven or toaster oven for 20 minutes, cooling, and then peeling.
1 cup Greek yogurt
1 teaspoon pomegranate molasses, like we use in Persian Immersion and Thrill of the Grill! You can find it at any Indian, Armenian, Greek or even Russian market.
10 mint leaves, julienned, like you learned in Knife Skill class! Save 2 pretty leaves for garnish
10 walnuts, chopped, like you learned in Knife Skill class!
Toasted pita bread

Shove the beets, yogurt, pomegranate molasses, and mint in a food processor and whiz away. You're looking for a consistency like velvet and a color like Valentine's. Add the mint leaves and stir. Pour out onto a pretty plate, sprinkle with chopped walnuts and mint. Serve with wedges of toasted pita.
(I'm so sorry I don't have a photo - I will take one soonest!) Monika