Yields: about 1.5 cups Prep Time: 30 minutes Total Time: 30 minutes
Beets are loaded with iron, potassium, and fiber while white beans bring in calcium and magnesium to this vibrant dip! Great with veggies, pita chips or even on a wrap, the nutrition and taste can’t be “beet” in this one!
2 medium beets, peeled and diced
3/4 teaspoon salt
1 1/2 tablespoon olive oil
1 small garlic clove
1/16 teaspoon ground black pepper (more for a bigger kick)
1/2 cup white beans
1/4 cup plus 2 tablespoons crumbled feta cheese
3/4 teaspoon fresh lemon juice
1. Preheat oven to 375 degrees Fahrenheit. Drain and rinse white beans.
2. Peel and dice beets, put in a bowl, and toss with 1 tablespoon of olive oil and 1/4 teaspoon of salt (and pepper if desired).
3. Peel a small clove of garlic and toss with beets and seasonings.
4. Place beets and garlic on a silicone or parchment paper lined baking sheet and bake at 375 degrees for 20 minutes.
5. When beets are roasted, put in a food processor along with the white beans, feta cheese 1/2 tablespoon olive oil, 1/2 teaspoon salt and 3/4 teaspoon of lemon juice. Process until combined and store in refrigerator for 3-5 days.
First, I love beets. I will acknowledge how beets are one of those foods that people seem to either love or hate. Two of my kiddos are on board with the underlying root vegetable flavor, and one is not. And I just am fascinated with the color.
A note about the color – it is a natural color for a reason. It stains like crazy. So, my two year old loves dips. You probably know where I’m going with this…Every single piece of clothing has either a stain from beets or green juice! It is so very frustrating. We are so lucky to get such stylish clothing for the three girls, especially the “baby”. Unfortunately, I end up dressing her in the same 2 shirts to avoid these colorful additions to her nicer clothes. I’m starting to loosen up though. (Ok, I just taught her how to wear a towel as a bib…)
Now back to the dip…
Originally, I wanted a dip that was beautiful and vibrant in color for a veggie spinach wrap. (Which by the way, this works so wonderfully in a wrap chock full of crisp veggies!) Then, the dip started to work as a dip for entertaining during all events and celebrations the upcoming holidays bring.
I made it without garlic, and I felt it needed a zing, so to speak. I almost went the balsamic vinegar route, yet that can easily overpower if not paired with a companion that helps round it out. I would love (one day when I get a little more time) to first reduce a balsamic vinegar to bring out the sugars, lessen the bite and overall thicken it. At this point, I would add a bit in with the roasted beets when pureeing. Note to self - update when I try this!
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