Pistachio Beet Dip Recipe

Prepare beets

If you don't have pre-roasted beets, roast 3–4 medium beets: preheat oven to 400°F (200°C). Wrap whole trimmed beets in foil with a drizzle of olive oil and roast 45–60 minutes until tender. Let cool, peel and roughly chop. Measure 2 cups chopped beets.

Toast pistachios

Toast shelled pistachios in a dry skillet over medium heat for 3–5 minutes, stirring, until fragrant and lightly browned. Let cool and reserve 2 tablespoons for garnish.

In a food processor combine roasted beets, Greek yogurt, goat cheese (if using), 3 tbs olive oil, 2 tbs lemon juice, 1 tsp minced garlic, 1/2 tsp cumin, 1/4 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Pulse until mostly smooth, scraping down sides. Add 3/4 cup toasted pistachios and pulse a few times to incorporate small pistachio pieces (leaving some texture). If the dip is too thick, add 1–2 tbs warm water to reach a spreadable consistency.

Taste and adjust seasoning with additional salt, pepper or lemon juice. Transfer to a serving bowl, drizzle with 1 tsp olive oil and sprinkle reserved chopped pistachios on top.

Combine 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1/2 tsp ground coriander, 1/2 tsp ground cumin, 3/4 tsp salt, and 1/4 tsp black pepper in a bowl. Add 1 lb sliced chicken and toss to coat. Marinate at least 20 minutes or up to 2 hours in the refrigerator.

Heat a skillet or grill over medium-high heat. Cook chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and edges are nicely browned. Let rest 5 minutes, then slice thinly or chop into bite-sized pieces.

In a large bowl whisk together 1 tbs olive oil, 1 tbs apple cider vinegar, 1 tsp crushed caraway seeds, 1/2 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper.

Add 3 cups thinly sliced red cabbage and toss thoroughly to coat. Let sit at least 10 minutes to soften and for flavors to meld. Can be made up to a day ahead and refrigerated.

If using bulgur: soak 1/2 cup fine bulgur in 3/4 cup hot water until tender, about 10–15 minutes, drain and squeeze out excess water; if using couscous, cook 1/2 cup dry to make 1 cup cooked and cool. Combine 1 cup cooked bulgur/couscous, 1 cup finely chopped parsley, 1/4 cup chopped mint, and 2 tbsp sliced green onion in a bowl.

Add 1/2 cup toasted chopped pumpkin seeds, 2 tbs olive oil, 2 tbs lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Toss and adjust seasoning. Chill until ready to serve.

Place 1 cup thinly sliced red onion in a jar. Heat 1/2 cup apple cider vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp salt until sugar dissolves (no need to boil). Pour hot brine over onions, press down, cool to room temperature, then refrigerate at least 20 minutes. Keep refrigerated; best after a few hours.

Spoon 1 cup hummus into a small bowl. Smooth the top with the back of a spoon, drizzle 1 tbs olive oil over the surface. Optionally season with a pinch of smoked paprika or za'atar.

In a mini food processor or blender combine 1 cup packed cilantro, 1/2 cup packed parsley, 1 fresh green chile (stem removed), 1 peeled garlic clove, 1/4 tsp ground cumin, 1 tbs lemon juice, 3 tbs olive oil and 1/2 tsp salt. Pulse until a coarse, bright-green sauce forms. Scrape down sides and pulse again to reach a thick, spoonable consistency. Taste and adjust salt or lemon.

If making pita mitla chips from pita: preheat oven to 375°F (190°C). Cut pitas into triangles, brush lightly with olive oil, and bake on a sheet tray 8–10 minutes until crisp and golden. Mix with corn chips if using.

To assemble the platter: spread the pistachio beet dip in the center of a shallow bowl or plate. Arrange spoonfuls or small mounds of hummus beside the beet dip. Place marinated sliced chicken, a heap of caraway cabbage, a spoonful of pumpkin seed tabbouleh and a small pile of pickled onions in separate sections around the dips. Drizzle zhug over the chicken or serve in a small bowl for guests to add. Scatter extra toasted chopped pistachios over the beet dip and around the plate, finish with a light drizzle of olive oil and lemon wedges on the side. Serve with pita mitla and corn chips for scooping.

Leftovers: keep components separately covered in the fridge up to 3 days; zhug and pickled onions keep longer.