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Roasted Golden Beet Dip
This Roasted Golden Beet Dip recipe makes a bright yellow dip with the earthy sweetness of roasted golden beets, Greek yogurt, and fresh dill.
Prep Time
15 mins
Cook Time
1 hr
Cooling time
1 hr
Total Time
2 hrs 15 mins
Servings: 8
Calories: 53 kcal
Course:
Appetizer
Cuisine:
Israeli
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.
- 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.
- 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.
Cup of Yum
Notes
- This 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 Information
Serving
2tablespoons
Calories
53kcal
(3%)
Carbohydrates
7g
(2%)
Protein
2g
(4%)
Fat
2g
(3%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Trans Fat
0.001g
Cholesterol
1mg
(0%)
Sodium
195mg
(8%)
Potassium
234mg
(7%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
136IU
(3%)
Vitamin C
11mg
(12%)
Calcium
31mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 53
% Daily Value*
| Serving | 2tablespoons | |
| Calories | 53kcal | 3% |
| Carbohydrates | 7g | 2% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 1mg | 0% |
| Sodium | 195mg | 8% |
| Potassium | 234mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 136IU | 3% |
| Vitamin C | 11mg | 12% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.