Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Yield 3 cups

Ingredients

Roasted Beet Dip

  • 3 beets leaves removed
  • 4 cloves garlic
  • 1 can white kidney beans no salt added, drained and rinsed
  • 1/4 cup vegetable broth low sodium
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1/2 tsp cumin ground
  • 1/4 tsp salt and pepper

Beet Chips

  • 3-4 beets golden or traditional
  • 3 tsp oil olive or canola
  • 3/4 tsp salt
  • 1/4 tsp rosemary fresh, chopped
  • 1/2 tsp pepper

Instructions

  • Place beets and garlic in piece of heavy duty foil and wrap well. Roast in 400 F (200 C) oven for about 1 hour or until tender when knife is inserted into a beet. Remove from oven and let cool.
  • Peel and chop beets; place in food processor with garlic and beans. Pulse to combine and break up beets. Add broth, oil, lemon juice, cumin, salt and pepper and puree until smooth.
  • For beet chips, heat the oven to 325 F (160 C), place on wire rack on baking sheet. Spray all with cooking spray to avoid sticking.
  • Slice beets thinly, season with remaining ingredients and toss to coat evenly. Spread in one layer on baking rack and bake for aprroximately 35 minutes, turning once half way.
  • Remove from oven and allow to cool completely before serving.
Nutrition Facts
Roasted Beet Dip with Golden Beet Chips
Calories
180
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
1
g
6
%
Carbohydrates
 
23
g
8
%
Fibre
 
6
g
25
%
Sugars
 
8
g
9
%
Protein
 
7
g
14
%
Sodium
 
325
mg
14
%
Vitamin A
 
100
IU
2
%
Vitamin C
 
6.6
mg
8
%
Calcium
 
60
mg
6
%
Iron
 
1.8
mg
10
%
*5% or less is a little, 15% or more is a lot

Tips & Notes

Recipe developed by Emily Richards

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