Beet Dip & Our #GameDaySnacks Strategy
One thing my coaches have always drilled into me is "never share food or drinks, especially around your big races." It sounds a little extreme, but athletes just can't afford to be the slightest bit sick in the lead up to a big race. I can vouch for that with my Israman Triathlon experience!
When it comes to party food or shared food like dips, we like to serve everyone their own separate portion. That way the athlete in all of us can (double or even triple) dip away without any germ anxiety. It also means you have easier access to the food - very important to ever-hungry triathletes.
Go ahead and get out all your little bowls and serve individually at your next gathering. Try it with this tasty (and healthy) Beet Dip.
Athlete Food Beet Dip
4 medium beets, roasted and peeled**
1 head of garlic, roasted**
2 tablespoons Labne (if you can't find this, try Greek Yogurt will work, but you might have to add some salt)
juice from 1 lemon
1/2 teaspoon sumac
salt & pepper, to taste
walnuts, chopped and toasted
Add the beets, garlic, labne, lemon juice, and sumac to a food processor. Process until smooth and there are no longer big chunks of beets. Season with salt and pepper and serve in small bowls. Top each bowl with walnuts and mint leaves.
**You can do this ahead of time and keep the beets and garlic in the refrigerator until you are ready to use them. I wrap the skin-on beets and garlic in aluminum foil and roast them together, for about an hour at 400 degrees. When cool the skins come right off.