Quick and Easy Beet dip!!
I absolutely LOVE beets definitely the taste but also I think because it was a vegetable that I ate constantly growing up. My grandma and grandpa would plant them in there garden every year and I would get to watch them grow. My grandpa would plant them in the early spring and I would go check on them every time I would visit. The greens would slowly sprout out of the ground and then you would see the red beets would come about two months later. I would always ask my grandpa how he knew when they were ready to be picked and he said when they were the size of tennis balls they were ready. Needless to say they were so delicious and a food memory I will cherish forever.
Beets can be cooked in so many ways. You can enjoy them raw, steamed, roasted, mashed and pickled. For this recipe I roasted them in the oven ( I leave the peels on but feel free to peel them) and then pureed them with lemon juice, garlic , tahini and a hint of pomegranate molasses. A few simple ingredients create this delicious and easy dip.
They are also a great source of nutrition packed with essential nutrients, beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Beetroots and beetroot juice have been associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance. Many of these benefits are due to their high content of inorganic nitrates. Make beets a vegetable you add more into your weekly shopping!
Quick and Easy Beet Dip
- 1 1/2 lbs red beets trimmed
- 2 tbsp avocado oil
- 1 tsp kosher salt
- 3 garlic cloves peeled
- 2 tbsp tahini
- 2 tbsp lemon juice
- 1 tbsp pomegranete molasses
- kosher salt
- Preheat the oven to 375'F. Cut each beet into four equal pieces and toss with avocado oil and kosher salt. Place on foiled lined baking sheet and roast in the oven 40-50 minutes until beets are tender and crisp. Remove from the oven allow to cool. Transfer to a food processor. Add the garlic, lemon juice, tahini and molasses. Pulse until blended. Season with salt to taste. Scrape into a shallow bowl and drizzle with olive oil and more pomegranete molasses if desired. Serve right away or store in the fridge up to one week.
This recipe is perfect for Memorial Day next week! If you make this dip please comment below and let me know how you like it!