Roasted Beet and Pecan Dip

     So you are thinking- Really Kate?  I am just not sure I like beets, let alone a bright, red beet dip!  Again, I have two ‘eye witnesses’ who tried a few different dips and absolutely loved it.  It starts with “I don’t think I like beets…” and ends with, “This is delicious! How do you make it?”

Roasted Beet and Pecan Dip

I used previously roasted beets (from my leftover beet salad recipe) I had leftover, but you can start from scratch.  
See my previous blog:
Boys and Beets - Roasted Beet and Goat Cheese Salad

Toast/Roast up 1 cup Pecans (or another nut like walnuts) in the oven for 5 minutes (until lightly browned.

 In food processer, blend 2 cups cooked beets, 1 cup pecans, 2 tbsp lemon juice, and begin to pulse.

As food is being chopped, stream in 1/3 cup Extra Virgin Olive Oil until dip is smooth.

Stir (or puree in) 1 cup Greek yogurt (I used Fage, 0%).

                                 Add Salt and Pepper (if you choose) and serve with Pita Chips.