Roasted Beet Dip (Edit recipe)

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VIBRANT. FRESH. FLAVORFUL. That’s how I would describe this Roasted Beet Dip. It’s a perfect balance of flavors - creamy, spicy, tangy and sweet. Not only does it look pretty but it tastes great too! Enjoy it as a dip with your favorite chips, crackers or sliced veggies, use it as a spread on toast or add a scoop to your buddha bowl.

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PREP TIME

15 minutes

COOK TIME

1 hour

INGREDIENTS

Serves: 4

Ingredients

4 whole Beets
3 - 4 Tbsp Extra Virgin Olive Oil
2 tsp Salt
3 cloves Garlic, roughly chopped
0.75 cup Plain Greek Yogurt
0.5 tsp Paprika
1 tsp Ground Cumin
1 sprig Parsley, for garnish
0.5 tsp Lemon zest, for garnish

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 375F.
Prepare a sheet pan lined with a large piece of foil; large enough to fold over the beets.
Drizzle Olive Oil, sprinkle some salt and rub it onto the beets. Seal the foil tightly and bake the beets for 1 hour.
After 1 hour, remove the beets from the oven and let it rest for 15 minutes before opening the foil. When cool enough to handle, gently peel off the skin and discard. Allow the beets to cool for a couple of hours or overnight in the refrigerator.
Cut the beets into bite sized pieces and add them to a blender. Add garlic and yogurt. Pulse until blended.
Add Olive oil, salt, paprika and cumin powder. Blend until pureed.
Scrape and transfer to a bowl.
Garnish with lemon zest and parsley. Enjoy with your favorite chips or sliced veggies!

Notes

To make this dip Dairy-free, Vegan, Paleo or Whole30, just skip the yogurt… although that may taste more like beet purée. I love the creaminess that the yogurt adds to this dip but feel free to experiment with dairy-free yogurt & let me know in comments how that turns out.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	172
Fat:	12 g
Carbohydrates:	12 g
Protein:	6 g
Cholesterol:	6 g
Sodium:	1165 mg
Fiber:	3 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.