Ingredients

• 2 cups chopped fresh beets

• ¼ cup Chipotle Infused Olive Oil, divided

• 2 tbsp Cherry Dark Balsamic

• 1 tbsp chopped rosemary leaves

• 2 tsp sea salt, divided

• 1 tsp cracked black pepper

• 1 (14 oz) can chickpeas, drained and rinsed

• 2 cloves garlic, finely minced

• ¼ cup lemon juice

• ¼ cup Greek yogurt

Preheat the oven to 400°F and line a baking sheet with a large piece of aluminum foil. Place the beets in the center of the foil, then drizzle with half of the olive oil, the balsamic vinegar, rosemary, and half of the sea salt. Tightly seal the beets in the foil, doubling it if needed to ensure they are completely wrapped.

Roast for 30–40 minutes, or until the beets are fork-tender. Remove from the oven and allow to cool to room temperature, reserving any juices released during cooking.

Once cooled, add the beets, reserved juices, and remaining ingredients to a food processor or blender. Pulse to combine, then blend on high until smooth and creamy. If the mixture is too thick, add 1 tablespoon of water at a time, blending until the desired consistency is reached.

Serve immediately, or store in an airtight container in the refrigerator for up to one week.

Serving Suggestions

• Use as a sandwich or wrap spread in place of mayo

• Serve as a dip with crackers, pita, or fresh vegetables

• Spread onto toast or crostini and finish with olive oil

• Dollop onto grain bowls or salads for added flavor

• Spoon alongside roasted vegetables or grilled proteins

• Add to a cheese board for a savory, unexpected element