Beet and Dill Yogurt Dip with Rye Crackers

Preheat your oven to 200C (400F). Trim the beet tops and wash the beets well. Place them on a sheet of foil, drizzle with 1 tablespoon olive oil, and fold the foil into a sealed packet.

Roast in the preheated oven for 50-60 minutes, until a thin knife slides easily through the center. The beets should be tender but not falling apart.

Carefully open the foil packet (steam escapes — watch your hands). Let the beets cool until you can handle them, about 15 minutes. Peel them under cool running water or rub the skins off with paper towels. Chop into rough 2-cm pieces.

While the beets roast, make the crackers. In a bowl, mix the rye flour, 2 tablespoons olive oil, salt, and 3 tablespoons water until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead gently 5-6 times until smooth. Divide in half.

Preheat your oven to 180C (350F). Line two baking sheets with parchment paper.

Roll each portion of dough as thin as you can get it — about 2mm thick, translucently thin at the edges. Prick all over with a fork and cut into rough rectangles or squares with a pizza cutter.

Bake for 12-15 minutes, until deeply golden and crisp at the edges. Watch carefully after 10 minutes — they go from golden to burnt quickly. Let cool completely on the baking sheets; they will crisp up further as they cool.

In a food processor or by hand with a potato masher, combine the roasted beet pieces, yogurt, chopped dill, minced garlic, and salt.

Pulse or mash to your preferred texture — Danuta likes it with some rustic chunks, about 4-5 pulses if using a processor. Taste and adjust salt if needed.

Drizzle the remaining 1 tablespoon olive oil over the top. Serve at room temperature or chilled, with the rye crackers arranged around the bowl. A extra sprinkle of fresh dill on top never hurts.