Roasted Garlic Beet Dip. I Like Big Beets and I Cannot Lie!

I have been on a major beet kick lately. Roasted, raw, dip form, dried, you name it! I think there is just so much you can do with them. Red beets, golden beets, they are both delicious! Well this week I am sharing one of my all time favorite beet recipes. Roasted garlic beet dip! This is great for summer parties, BBQs, pot lucks, just about anything. It is also the most beautiful magenta color that really adds that pop to your tablescape. It also tastes really good too! This dip is a regular on my party rotation. It’s a crowd pleaser. Even those who claim they don’t like beets dig into this concoction. I have been making this for a while now but have never shared before. I know, very selfish of me. It’s on my favs to make in the summer because the color is beautiful, it’s very light and fresh and guilt-free party app! So, you can indulge in the extra glass or 3 of rose’! I most recently made this for a little get together we had at my mom’s place. Her condo has this great little courtyard with tables, grills and very private and pretty with a bunch of trees and stuff. Any who, it’s nice. My Aunt is in town, so we figured out a day that worked for everyone, had my Aunt come in, my sister who lives in the burbs even came into the dreaded city! (which is a rarity for her) then my other sister and my two other girlfriends. So, it was a sister party with two randos thrown in! Everyone of course brings wine, duh, and my mom and I handled most of the other food. Always so much food! I also brought this delicious chipotle chicken salad, spiced nuts, my grandma’s coffee toffee bars, homemade wheat free French bread, we had plenty of food. Also, stay tuned for all these recipes, more winners! Back to the little courtyard party. It was a beautiful day, a littler chillier and a bit windy. Well by the time we got the party going, it was around 5pm, the air was a bit nippier, and the wind picked up a bit more. But the sun was shining, and we had a plan. So, between my mom, my aunt, one of my sisters and myself we took three trips to bring all the fixins down to the courtyard. Set up the table with all the food and all got settled. It was freezing! It was time to pop the wine and warm up some! We had to hold down the napkins and fight off the flies, all while tightly wrapping my cardy (short for cardigan) securely around me! After all that, we lasted about an hour and half on the courtyard just to pack it all back up and bring the party inside! No problem, we still got a bit of the al fresco dining and then had to warm up inside. It was still great! We made a pretty good dent in all the food and much bigger dent in the wine! Us gals had a blast! Albeit, I was moving a bit slower the next day. It was totally worth it! Family, friends, food and wine is my happy place. Lots of laughs, love and Advil. 🙂 That was a pretty long-winded way to tell you to make this dip at your next bash! It’s simple, nutritious and most importantly delicious! Serve with crudité, crackers, chips, pita, more beets, whatever your little heart desires! Enjoy! Diane

Roasted Garlic Beet Dip

 

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Prep time

10 mins

Cook time

1 hour

Total time

1 hour 10 mins

 

Light, bright and fresh dip with a deep flavor of roasted garlic that pairs perfectly with the slightly sweet beet, combined with a bit of heat. Yum!

Author: Diane

Serves: 6 to 8

Ingredients

• 3 medium sized red beets
• ¼ tahini paste
• 1 head of garlic roasted
• ¼ to ½ tsp. cayenne
• The juice from half a lemon
• 2 to 3 tbsp. of coconut yogurt or unsweetened coconut milk
• ⅛ tsp. cumin
• 1 tbsp. arrowroot starch
• ⅛ tsp. ground nutmeg
• 1 tsp. onion powder
• 2 to 3 tbsp. of olive oil
• 1 tbsp. nutritional yeast
• Salt and pepper to taste

Instructions

1. Pre-heat oven to 400 degrees.
2. Wash the beets and dry. Place each beet in large square of tin-foil. Drizzle with olive oil add salt and pepper. Close the foil loosely around the beets.
3. Slice the top portion of the garlic head off. Place in a tin-foil square. Drizzle with olive oil, add salt and pepper. Loosely close the foil around the garlic. Place the wrapped beets and garlic on a baking sheet and roast for 50 to 60 minutes. Allow to cool some so you can handle, then remove the skin by rubbing beets with paper towel. Cut off any extra skin.
4. Chop the beets into larger pieces and place in the bowl of a food processor with an s-blade.
5. Squeeze the roasted garlic out into a small bowl. Remove any of the paper skin from the bowl. Dump roasted garlic into the food processor with beets. Buzz to combine until smooth. Scrape down sides of the bowl.
6. Next add the rest of the ingredients except the olive oil and buzz to combine. Taste to see if you need to add more salt. Slowly drizzle in the olive oil in while the food processor is running and the dip is a smooth and silky texture.
7. Transfer the dip into an air-tight container and place in the fridge for 2 hours up to overnight prior to serving. Store left overs in air-tight container for up to 3 days in the fridge.
8. Enjoy!

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