Beet and Pinto Bean Dip with Smoked Paprika and Dill

Place on a baking sheet and roast for 50-60 minutes, until a knife slides through the center with no resistance. Let cool until handleable.

Unwrap the beets and slip off the skins using your fingers (use paper towels for grip). Cut into rough 2-inch chunks.

While beets roast, melt butter in a small skillet over medium-low heat. Add the yellow-onion, finely diced, and cook 12-15 minutes, stirring occasionally, until deeply golden and sweet. Add garlic and cumin, cook 1 minute more.

If using canned pinto-beans, drain and rinse well. Add the beans and onion-garlic mixture to a food processor along with 2 tablespoons olive-oil, salt, and black-pepper.

Squeeze the lemon to yield 2 tablespoons juice. Add the roasted beet chunks, lemon juice, and smoked-paprika to the food processor. Pulse in 3-4 bursts until a coarse, chunky dip forms — you want visible beet fibers and bean texture.

Taste and adjust salt or lemon. Add yogurt and pulse 2-3 times to swirl it in, leaving streaks. Transfer to a serving bowl.

In the same skillet over medium heat, warm the remaining 1 tablespoon olive-oil until it shimmers. Remove from heat and stir in 1 teaspoon smoked-paprika — it will sizzle gently. Pour this paprika oil over the dip.

Shower generously with fresh dill. Serve at room temperature with crusty bread or pita, and an extra dollop of yogurt on the side.