Easy Roasted Beet Dip

Easy Roasted Beet Dip recipe by @beardandbonnet on www.beardandbonnet.com

I love holiday food of all types. Obviously, cookies are a must, but holiday appetizers are really where it is at! Dreaming up crazy concoctions and cute little single-serve dishes is just the kind of thing that makes my gears turn and puts me in the holiday spirit.

Easy Roasted Beet Dip recipe by @beardandbonnet on www.beardandbonnet.com

As far as I am concerned there is no vegetable more festive than a beet! The color beets impart on a dish is truly spectacular and sure to brighten up your holiday spread.

Easy Roasted Beet Dip recipe by @beardandbonnet on www.beardandbonnet.com

This dip is really easy to make too, as if that wasn’t obvious from the name, which is really important when planning a holiday soiree. I always plan a mix of easy dishes to set alongside my more complicated holiday fare so that our spread looks impressively full and there are lots of options for our guests to choose from.

Easy Roasted Beet Dip recipe by @beardandbonnet on www.beardandbonnet.com

At our house leftovers of this dip do double duty as a condiment for veggie burgers and when thinned down with a little extra citrus juice and olive oil it’s a pretty spectacular salad dressing too! 

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Easy Roasted Beet Dip recipe by @beardandbonnet on www.beardandbonnet.com

Easy Roasted Beet Dip

  • Author: This Mess Is Ours
  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 mins
  • Yield: about 2 cups 1x

Description

Have extra dip leftover? Schmear this tasty spread on toast and top with goat cheese crumbles or use it in place of your favorite veggie burger condiment.


Scale

Ingredients

  • 1 pound beets, greens removed and scrubbed well
  • 1/2 cup Greek yogurt
  • 1 clove garlic
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons pure maple syrup
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 3/4 teaspoon kosher salt
  • ground black pepper to taste
  • 1/2 tablespoon freshly squeezed lemon juice

To garnish

  • 2 tablespoons goat cheese, crumbled
  • 2 scallions, thinly sliced
  • 2 tablespoons roughly chopped toasted walnuts
  • 2 tablespoons chopped flat leaf parsley

Instructions

  1. Preheat the oven to 350°F.
  2. Place the beets in a small baking dish. Add 1/4 cup water and cover tightly with foil. Roast until a metal skewer inserted into the largest beet meets absolutely no resistance, 1 to 11/2 hours, depending on the size of the beets. Uncover and let cool to room temperature.
  3. Slip the skins off the beets, you should be able to use your hands for this and a pairing knife will work in stubborn areas. Cut the beets into rough 1-inch chunks and put them in a food processor. Add the yogurt, garlic, olive oil, maple syrup, cumin, coriander, salt, pepper and lemon juice.
  4. Process until the mixture is as smooth as it can be, about 1 minute, scraping down the bowl two or three times. Taste and adjust the seasoning with more salt and pepper, if needed.
  5. Transfer the dip to a wide, shallow bowl for serving. Cover and let stand at room temperature for about 30 minutes to allow the flavors to meld.
  6. Use the back of a spoon to swirl the surface of the dip. Sprinkle with the goat cheese, scallions, walnuts and parsley to serve.

Notes

The dip may separate slightly upon standing; stirring will bring it back together.
Can be refrigerated without garnish for up to 3 days; bring to room temperature, stir to recombine, and garnish before serving

 

 

 

4 Comments

  1. Emili Day January 29, 2016 at 2:07 pm

    Im making this for a party with a lot of veg/vegans. Any ideas on what I can sub for the greek yogurt to make it vegan?

    Reply
    1. Meg January 30, 2016 at 9:06 am

      Hi Emili! Thanks so much for your question – I have been enable to find a decent vegan replacement for Greek yogurt and would hate for you to attempt a swap that I am unsure about when you are entertaining. One of my favorite blogs just shared a roasted beet hummus which looks just as beautiful and may be a better fit fr your party. Here is the link: http://minimalistbaker.com/roasted-beet-hummus/

      Reply
    2. Amanda January 31, 2016 at 5:50 am

      I WOULD USE SILKEN TOFU AND A SQUEEZE OF LIKE FOR THE TANG

      Reply
      1. Meg January 31, 2016 at 7:58 am

        Amanda that is probably a great idea – I am allergic to soy, so I wasn’t sure how it would turn out.

        Reply

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