When I get a call from a potential client, I always ask to see their home or office to truly get a feel for their space before I begin planning their menu and party. I love catering small intimate events. I love that I am able to connect with the client and their space. This allows me to customize every aspect with specific and small details to make their party unique and special.
Today’s event was a trunk show at a very beautiful boutique, Zieben Mare, located in Franklin, Michigan. The boutique is filled with both beautiful home goods and stunning clothing. Their trunk show lasted throughout the day. For the morning, I supplied them with lemon zest blueberry muffins. And for the afternoon I put together grilled mango tartines and a seasonal crudite display with a Roasted Hot Pink Beet Dip. Later in the day, we served individual mason jar salads with a lemon vinaigrette. I also served my daughter Vassi’s famous chocolate chip cookies! This event was fun to execute because the owners of Zieben Mare are open and privy to new trends (both fashion and culinary wise!) and embody a great understanding of the importance and attention to detail.
Roasted Hot Pink Beet Dip is the perfect bright punch to add to a crudite or cheese platter. Beets have a wonderful natural color and can brighten up not only a platter, but a whole room! I love this recipe because it can be used as a spread for sandwiches or as a dip. Now that we are (finally) approaching the summer months, beets are readily available at any local farmers market. As the season progresses you will see beets in a variety of colors, they have a natural sweetness and will brighten up any summer salad or any seasonal dish you incorporate them in.
Roasted Beet DipPrint Recipe
- 1 Pounds of red beets
- 1 Tablespoon of olive oil
- 1 1/2 Cups of Greek yogurt
- 1/4 Cup of olive oil
- 3 Tablespoons of lemon juice
- 1/2 Cup of pistachio nuts shelled
- Salt and Pepper to taste
- Fresh dill
Trim the beets and wash
Bring a large pot of water to boil
Add beets, cook until tender
Remove beets and let cool
Remove skin underwater with a small knife, it will easily fall off
Cut beets into small pieces and place into a food processor and process
Add garlic, salt, pepper, dill, 1/4 cup of olive oil, lemon juice, pistachio's and yogurt puree together until smooth
Transfer mixture into bowl and lace with olive oil and if desired pistachio nuts
Pistachios add a nice crunch and texture you can also use walnuts or eliminate them all together. Beets are beautiful but will stain, try to wash your surface as soon as you are able with hot soapy water. Add more salt if need, it can depend on the sweetness of the beet on wether you will need more salt. Dill is not mandatory only if you love the herb. This dip will last for up to two weeks