Roasted Beet Dip with Veggies
I love putting together big platters for friends and family to nibble on. They are always full of fresh veggies, dips (this white-bean dip is also great), spiced nuts, and olives. This beet dip is a light and fresh way to start any meal- especially a holiday one!
Ingredients:
1 bunch of organic beets (or 3 small-ish ones)
1 clove garlic, sliced
¼ cup tahini, stirred well to blend
3 to 4 tablespoons fresh lemon juice, or to taste
Kosher salt
A variety of sliced organic, fresh veggies (carrots, radish, cucumber + peppers are pictured)
Method:
Preheat oven to 375 degrees F. Cut the beet greens off if they are attached, leaving about 1/2″ of stem. Put the beets in a baking dish and line with foil. Drizzle the beets with some olive oil, garlic salt, and pepper. Make a tight little packet with the tin foil covering the beets completely and bake for 45 minutes to an hour. Bake time depends on the size of the beets, so just bake until a knife pierces them easily. Once done, remove and cool for a little then peel, and cut into a few large pieces.
Place the beets, garlic, tahini, lemon juice, and salt into a blender or food processor. Blend until smooth. Taste and adjust seasoning accordingly, adding more lemon juice, tahini, or salt as needed.
Serve with fresh veggies and crackers.
Enjoy!
Lily Kunin is the voice behind the NYC-based food blog Clean Food Dirty City. Inspired by the chefs in her family as well as her friends who are looking for easy recipes, her mission is to create food that is simple, clean, and flavorful. Follow her blog on Instagram @cleanfooddirtycity.
