Tuesday Farmers Market Beet Green Dip
Source: From Sarah Henkin, CUESA's Market Chef
INGREDIENTS:
Tops from 10 bunches of beets, stemmed, washed and sliced, equal about 6 cups of leaves (substitute some part spinach or chard if necessary)
8 ounces garlic quark (we used quark from Spring Hill Jersey Cheese)
8 ounces crème fraiche
8 ounces yogurt
¼ cup dried soup/seasoning vegetable blend (we used one from Everything Under the Sun)
Zest and juice from 2 Meyer lemons
Salt and freshly cracked pepper, to taste
Fresh herbs such as cilantro, parsley, dill, to taste
½ daikon radish, peeled and chopped into cubes
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PREPARATION: Steam the greens until completely wilted. Once cool, squeeze out all the water and chop. Add the quark, crème fraiche, yogurt, soup mix, lemon zest and juice, salt, pepper and herbs to the bowl of a food processor. Process until combined. Add the greens and radish and pulse to incorporate. Chill in the refrigerator for at least 2 hours. Serve with crudités, bread cubes, or beet chips.
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