Holy Hannah, this roasted beet dip!! I can’t stop eating it! The best part? It is so healthy that I don’t have to!!
The first time I ever tried a roasted beet dip was a few years ago. My cousin Connie, who also happens to be our wonderful RHN here on the blog, brought some to a family pot luck. As soon as I saw it I thought, “How come I haven’t made this yet?!” It combines two of my favourite things: beets, and dip.
How can you go wrong??
Thank you, Con, for showing me the way – the way to chip dippin’ heaven =).
And speaking of our lovely Connie, let’s hear what she has to say about the health benefits of our red friends.
Beets are loaded with vitamins and minerals, such as: vitamin c, folate, potassium, manganese, and iron. They contain nitrates, which may help increase blood flow to the brain and improve mental and cognitive function. Dietary nitrates can also lower blood pressure and increase athletic performance.
Tasty dips don’t get much easier than this. Just toss some chopped beets and garlic into the oven, then blend them with olive oil, salt, and lemon juice. BAM, dip done.
This roasted beet dip is an excellent way to get in some raw veggies. Simply slice up some carrots, cucumber, celery, or whatever you’re feeling, and load on the red stuff!
Another amazing way to enjoy this dip is in a sandwich or wrap, or paired with some spreadable herbed vegan cheese on a chip or cracker. Ohh mama, mouth is watering at the thought…
Oookiedokie kiddos, time to get our hands stained with b-b-beeeautiful beets!
4-Ingredient Roasted Beet Dip
This roasted beet dip is incredibly healthy, massively delicious, and requires only FOUR ingredients!
- 2 cups roasted beets about 3 or 4 large
- ½ cup roasted garlic about 2 bulbs
- 3 tbsp olive oil
- 2 tbsp lemon juice
- ¼ tsp salt
Preheat the oven to 400°F (204°C).
- Chop the beets into small cubes, then place in a single layer on a lined baking sheet.
Break the garlic bulbs apart and put them in their own section of the baking tray. Keep the skins on to retain moisture.
Drizzle the beets and garlic with olive oil and salt, and roast in the middle of the oven.
Remove the garlic once it is tender, after about 15 minutes.
- Continue to roast the beets until they are soft, around 25-30 minutes.
- Peel the skins off the garlic, and add them along with the beets, olive oil, lemon juice, and salt, to a blender.
- Blend until smooth and creamy.
- Serve right away or store in a sealed glass container in the fridge until ready to use.
As always, nutritional information is a rough estimate. For a full explanation of nutritional analysis, please read our Disclaimer.
This dip keeps in the fridge for up to 1 week.
If you made this recipe, I would be so honoured if you could rate it, share it, and leave a comment. Also, don’t forget to take a photo, tag @thedeliciousmanifest on Instagram, and hashtag it #thedeliciousmanifest. Thank you so much!
Connie Oickle, our resident RHN,
brings with her over 10 years experience
working in the food and Health
and Wellness industries.
Find out more about her here!