Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Beet Yogurt Dip - Several Ways!

Photo by Bon Appétit. Adapted for Intervale Food Hub members.


  • 1 pound (about 3 medium beets), trimmed
  • 1 1/2 cups plain yogurt (for a thicker dip, strain your yogurt using a coffee filter and strainer for 30 min or more until it reaches your desired consistency!)

    We found so many different variations on this recipe! Below are a few combinations that we found. Use what you have on hand and season to taste.

    Bon Appetit:
  • 2 tablespoons finely chopped fresh mint plus torn leaves for serving
  • 1 teaspoon finely chopped fresh tarragon
  • 2 teaspoons or more red wine vinegar
  • Kosher salt
  • Food and Wine:
  • 2 cloves garlic
  • 3 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 tbsp Za'atar Seasoning
  • 2 tbsp goat cheese
  • PDX Food Love
  • 2 cloves garlic
  • 2 tbsp olive oil
  • 2 tsp lemon juice
  • 1 tbsp Za'atar Seasoning
  • dash Sriracha
  • salt


  1. Preheat oven to 450°. Place beets in a small baking dish and add hot water to come 1/2" up sides of dish; season with salt. Cover beets with a piece of parchment paper, then cover dish tightly with foil.
  2. Cook beets until tender, about 1 hour. Remove beets from baking dish, let cool slightly, then rub off skins with a paper towel. Chop beets.
  3. Mix beets, yogurt, herbs and spices, oil and vinegar into a blender and mix until smooth; season with salt and more vinegar, if desired. (If you do not have a blender, you can grate or finely chop beets).
  4. Cover and chill at least 3 hours to let flavors meld.
  5. Serve with steamed or roasted vegetables like carrots, turnips, sweet potatoes, and bread or pita and crackers.