A protein packed, vibrant beetroot dip made with greek yogurt to go with crackers, chopped veggies or anything else that needs a pop of color and great flavor It has been published that the BEET has been enjoyed my many ancient civilizations….and that they used the leaves as medicinal? Great! Well, I don’t really know who uses beet root leaves anymore for medicinal uses but one thing is true- Beets are packed with nutrients and low in calories. A win in my book. And the vibrant color is thanks to its many antioxidants inside! And even though beet greens aren’t used as medicinal uses- beet greens contain beta-carotene (also popular in carrots, spinach and broccoli). how to cook BEETS: BOILING METHOD (EASIEST) – Rinse beets and place in a saucepan large enough to cover beets completely in water. Bring to boil and boil on high for ~45 min or until the beets are soft enough to easily poke a fork into it. you may need to add more water…most likely you will because it will boil out before the beets are fully cooked Once soft, pour beets in another bowl and run under cold water under cool enough to touch. … Continue reading Creamy Beet & Yogurt Dip