Roasted Beet Dip with Golden Beet Chips
The awesome colour of beets shine through in this easy and tasty dip. Serve it up with vegetable, Golden Beet or tortilla chips for added crunch. Spread it on your sandwiches for extra fibre and big flavour. If it's too much beet-y goodness for one recipe, these chips can be made separately to serve with hummus!
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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.
Estimated Cost Per 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