This creamy garlicky beet dip is so tasty! You only need 10 minutes of active prep time to make this stunning appetizer.
There are many ways to eat beets when they are in season. A few of my go-to dishes include the pickled beets, the classic beet salad, Russian vinaigrette salad that also incorporates probiotic sauerkraut, and this beet dip. This beet dip is easy to make, because you can roast both the beets and garlic at the same time, and then blend all the ingredients in a food processor. Watch the video below to see how easy it is to make the beet dip.
Prepare Beets and Garlic for Roasting
Although you can use steamed beets and raw garlic in dips, roasted beets and garlic add depth of flavours. Beets take longer time to cook in the oven than the garlic, therefore you will need to add the garlic halfway through roasting the beets. The process is really easy, you don’t even need to peel the beets and garlic. There is very little prep work you need to do before roasting them:
- Scrub the beets clean and dry them completely
- Prepare a tin foil large enough to wrap the vegetables in
- Slice the top 1/4-inch off a head of garlic to expose the flesh
- Some olive oil to drizzle over the garlic
Roasting Time and Temperature
Roast the beets for 30 minutes at 400℉, then add the garlic and continue roasting both for another 40 minutes. If you use a lower temperature, you may need to roast your vegetables for longer time, especially if you have large-sized beets. Your vegetables are done, when you can pierce through your beets with a fork, and your garlic is golden from caramelization.
Peeling the Beets
Once the beets are roasted, you can easily rub off the skin with your hands. I recommend doing it under cold running water to help cooling down the beets while working with them.
Blending Beet Dip in a Food Processor
A food processor is a must to make this recipe. I use a 11-cup food processor, but a slightly smaller one can work too. Your blender may not work to puree a thick mixture like the beet dip.
Topping Beet Dip with Nuts and Seeds
Nuts and seeds are nutritious and tasty toppers that also dress up the beet dip. I chopped up pecans and tossed in some sesame seeds. You can use any of your favourite nuts and seeds, such as pine nuts, walnuts, sun flower seeds, etc.
Related: More Tasty Dips You Will Love
- Creamy Shrimp Avocado Dip (Gluten-Free, Keto)
- Easy Chicken Liver Pâté (Keto, Paleo, Whole 30)
- Probiotic Kefir Tzatziki Dip
- Sprouted Chickpea and Sweet Potato Hummus in Instant Pot
- Tostones /w Garlic Cilantro Mayo
- Raspberry Kefir Cream Cheese Spread
- Wild Fermented Salsa (No Whey, Probiotic, Vegan)
Roasted Beet Dip with Garlic and Goat Cheese
- 1 pound beet roots
- 1 head garlic
- 2 teaspoons extra virgin olive oil divided
- 150 grams goat cheese
- 1/4 teaspoon salt
- 1 tablespoon balsamic vinegar
- 3 tablespoons chopped nuts and seeds of your choice
- Preheat oven to 400℉.
- Wash and scrub the beets, but do not peel them. Pat the beets dry and wrap them in foil with skin on.
- Place the foil packet on a baking sheet and place the baking sheet on the centre rack of the oven. Roast the beets for 30 minutes at 400℉.
- Slice the top 1/4-inch off a whole head of garlic to expose the flesh. Remove the beets from the oven. Open the foil packet carefully, then place the garlic cut-side up inside. Drizzle the garlic with 1 teaspoon of olive oil. Close the foil packet, then return it back into the oven to roast another 40 minutes.
- Let the beets cool down until safe to touch. Rub the skin off under cold running water. Roughly chop the beets into smaller chunks.
- Gently squeeze the roasted garlic from the bottom to push out the flesh. In a food processor, add beets, goat cheese, garlic, balsamic vinegar and salt. Blend everything together until smooth.
- Transfer the beet dip into a small bowl. Sprinkle with your favourite chopped nuts and seeds.