- ½ pound cooked beets
- 2 cups whole milk Greek yogurt
- 1 teaspoon kosher salt
- 1½ teaspoon black pepper, divided
- 1 teaspoon fresh lemon juice
- Pinch of cardamom
- ½ cup chopped roasted salted peanuts
- ¼ cup chopped parsley
- Puree the beets, 1½ cups of yogurt, kosher salt, black pepper, lemon juice, and cardamom in a food processor.
- To serve, top with the remaining yogurt, peanuts, parsley, and pepper.