Original Post: https://www.sweetandsavorybyshinee.com/roasted-beet-dip/
Roasted Beet Dip
Servings: 1 -1.5 servings
Calories: 720kcal
Infused with aromatic herbs and spices and roasted garlic, this roasted beet dip is flavorful, colorful and oh-so addictive!
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Ingredients
- 2-3 medium beets about 12oz
- 1 head of garlic
- ½ cup 50gr walnuts
- ½ cup cilantro
- 2 tablespoons dill paste*
- 2 tablespoons olive oil
- 2 teaspoon lemon juice
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon chili powder
- ½ teaspoon salt
- Baguette and/or tortilla chips for serving
Instructions
- Preheat the oven to 425°F (220°C).
- Wrap each beet individually in foil.
- Cut the top of the garlic head to expose the cloves. Drizzle about 1 teaspoon of olive oil and wrap in foil.
- Roast** the beets and the garlic for about 45 minutes, or until the beets are fork-tender.
- Once the beets are cooled, trim the top and peel the skin. Cut each beet into a few slices.
- In the food processor, place all the ingredients and squeeze the roasted garlic (discard the skin). Blend until smooth. Adjust the salt to taste.
- Serve with sliced baguette, and/or tortilla chips.
Notes
*Dill paste is basically a fresh dill in a tube. You can substitute with fresh dill.
**Beets and garlic can be roasted a day in advance. Store in the airtight container in the fridge for up to 3 days.
**Beets and garlic can be roasted a day in advance. Store in the airtight container in the fridge for up to 3 days.
Nutrition
Calories: 720kcal
Carbohydrates: 27g
Protein: 12g
Fat: 67g
Sugar: 13g
Sodium: 1317mg