Healthy Living

Roasted Beet Dip

bunches of brightly colored fresh beets from csa

This Roasted Beet Dip is easy to make, delicious, allergy-friendly, and a beautiful addition to any party spread! Enjoy it with sliced veggie sticks, Garlic Herb Crackers, or on flatbread. It also makes a delicious spread on sandwiches, wraps, baked chicken, chickpea salad, or pasta.

Roasted Beet Dip
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Ingredients

  • 4 cups raw beets, cut into chunks
  • 2 Tablespoons extra virgin olive oil, plus more to cook beets
  • 2 cloves garlic
  • 1/4 teaspoon ground cumin
  • 1/3 cup fresh cilantro, finely chopped
  • 1 teaspoon sea salt, plus more to taste
  • 1 1/2 teaspoons fresh lemon juice to taste

Instructions

  1. Preheat oven to 400° F (200° C).
  2. In a glass baking dish, toss beets in olive oil and a pinch of sea salt. Bake for about an hour or until tender.
  3. Transfer beets, cumin, salt, and garlic to a food processor. Drizzle in half the olive oil and pulse until well combined.
  4. Slowly drizzle in the rest of the olive oil adding only as much as you need to reach your desired consistency.
  5. Taste and adjust the quantity of salt as desired. Add lemon juice and pulse until well combined.
  6. Stir through chopped cilantro. Serve with sliced veggie sticks, crackers, or on flatbread. It also makes a delicious spread on sandwiches, wraps, baked chicken, chickpea salad, or pasta. Store in fridge and use within 5 days
  7. Store in fridge and use within 5 days.

Notes

FREE of Gluten, Grains, Peanut, Tree Nuts, Coconut, Sesame, Dairy, Egg, Soy, & Refined Sugar

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