Roasted Garlic Beet Dip
 
Prep time
Cook time
Total time
 
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:
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!
Recipe by Social Buttercream at https://socialbuttercream.com/2018/07/14/roasted-garlic-beet-dip-i-like-big-beets-and-i-cannot-lie/