3 ounces of canned beets, chopped
½ cup yogurt
2 garlic cloves, crushed
1 tablespoon lemon juice
2 teaspoons of sumac
4 tablespoons of pistachios, chopped (for garnishing)
toast bread for serving (1 baguette)
- Add the beet, yogurt, garlic, and lemon juice to a bowl. Season with sumac, salt, and pepper. Mix and mash with a fork until even.
- Serve it spread on slashes of toast, garnished with crumbled pistachios.