Beet Tzatziki with Sesame-Crusted Pita Chips

Ingredients

For the Roasted Beets:

• 2 medium beets, peeled and halved
• 1 tablespoon extra-virgin olive oil
• Kosher salt and freshly ground black pepper to taste

For the Tzatziki:

• 1/2 large cucumber (any variety will do)
• 1 cup plain 2% Greek yogurt or your favorite nondairy yogurt
• 4 tablespoons extra-virgin olive oil
• Grated zest and juice of 1/2 small lemon (about 1 tablespoon)
• 1 small garlic clove, peeled
• Kosher salt and freshly grated black pepper to taste
• 2 tablespoons chopped fresh mint leaves, plus more for serving
• 2 tablespoons chopped fresh dill, plus more for serving

For Assembly:

• 1 teaspoon sesame seeds
• 1 tablespoon extra-virgin olive oil
• Freshly ground black pepper to taste

Sesame-Crusted Pita Chips:

• 4 pitas
• 1/3 cup sesame seeds
• 1/4 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper to taste

Directions

For Sesame-Crusted Pita Chips:

1. Preheat the oven to 350°F. Line a 9 × 13 inch sheet pan with parchment paper.
2. Sprinkle the prepared pan with the sesame seeds, drizzle with the oil, and give a little stir to combine.
3. Cut each pita into 8 triangles, then toss the pita pieces in the sesame seed mixture along with a pinch of salt and a couple of cracks of pepper until well coated. Bake for 10 to 12 minutes, until lightly browned. Set aside to cool completely before serving.
4. Store the fully cooled chips in an airtight container at room temperature for up to 5 days.

For Dip:

1. Preheat the oven to 400°F. Line a 9 × 13-inch sheet pan with parchment paper.
2. Roast the beets: Place the beets on the prepared sheet pan, drizzle with the olive oil, and season with salt and pepper. Give the pieces a good toss so everything is well coated. Arrange the beets in a single layer and roast for 30 to 35 minutes, until slightly charred and tender. Set aside to cool slightly.
3. Make the tzatziki: Grate the cucumber on the largest holes of a box grater. Use a cheesecloth or your hands to squeeze out as much of the liquid as possible. Set aside.
4. In a food processor, combine the roasted beets, yogurt, 2 tablespoons of the olive oil, the lemon zest and juice, and garlic with a pinch of salt and a couple cracks of pepper. Process until the mixture is smooth. Season with more salt and/or pepper as needed, then add the remaining 2 tablespoons olive oil. Process for another 20 seconds, or until the mixture is well emulsified.
5. Transfer the tzatziki to a shallow serving bowl. Gently fold in the grated cucumber, mint, and dill.

Assemble the dish:

1. Use the back of a spoon to spread the tzatziki evenly over the bowl.
2. Sprinkle with the sesame seeds and some chopped dill and mint.
3. Finish with a drizzle of the olive oil and a couple cracks of pepper.
4. Serve with pita chips.