Roasted Golden Beet Dip
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This Roasted Golden Beet Dip recipe makes a bright yellow dip with the earthy sweetness of roasted golden beets, Greek yogurt, and fresh dill.
Servings: 8
Calories: 53kcal
Equipment
- 1 Food processor or blender
Ingredients
- 1 pound golden beets about 3 medium sized beets
- ½ to 1 cup Greek yogurt
- ¼ cup fresh dill
- 1 to 3 cloves garlic
- 1 tablespoon extra virgin olive oil
- 1 to 3 teaspoons lemon juice
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Trim the beets and scrub them to remove any dirt. Wrap them in aluminum foil and roast in a 400℉ oven for an hour to an hour and a half until they can be easily pierced with a knife. Let cool in the aluminum foil packet.1 pound golden beets
- When the beets are cool, slice off the ends and use a vegetable peeler or paring knife to peel the skin. Chop them roughly and put them in your food processor along with a half cup of the Greek yogurt, a teaspoon of lemon juice and the remaining ingredients. Use only one small clove of raw garlic if you don't love garlic, or use more if you do.½ to 1 cup Greek yogurt, ¼ cup fresh dill, 1 to 3 cloves garlic, 1 tablespoon extra virgin olive oil, ½ teaspoon salt, ¼ teaspoon ground black pepper, 1 to 3 teaspoons lemon juice
- Blitz in your food processor or blender until everything is well whipped together. You may need to scrape ingredients down a few times to make sure things are well-blitzed.
- Taste and add more yogurt, lemon juice, salt, or pepper to taste.
Notes
This golden beet recipe will make approximately 1 cup of roasted golden beet dip. It can be stored in the refrigerator for three to five days.
The recipe calls for 1 to 3 cloves of garlic because everyone differs in their love for raw garlic. Use one small clove of garlic if you don't love garlic. Use more if you do.
Red beets can be used for a bright pink beet dip. There are no nutritional differences between the two, but golden beets are less likely to stain your fingers, clothes, and cookware.
Fresh mint can be substituted for the dill.
Nutrition
Serving: 2tablespoons | Calories: 53kcal | Carbohydrates: 7g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 195mg | Potassium: 234mg | Fiber: 2g | Sugar: 5g | Vitamin A: 136IU | Vitamin C: 11mg | Calcium: 31mg | Iron: 1mg