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Creamy Roasted Beet Dip

January 1, 2011

While searching for something snacky to eat while knitting, relaxing with my recently returned boyfriend, visiting with friends, and waiting for the ball to drop on New Year’s Eve, I came up with this dip.  The pine nuts and canelleni beans make it creamy, almost like a hummus, while the roasted beets add a distinctive sweetness (and serious pink color) that make it really unique.  I paired it with some of my favorite, delicious Lemon & Herb pita chips but I also think the dip would go really well with those crazy multi-colored root chips or slathered on a garden burger.  It’s pretty healthy and pretty yummy so I hope you enjoy!

Creamy Roasted Beet Dip

2 medium size beets

2 cloves of garlic

1 cup of pine nuts

1 1/2 cups of canelleni beans

3 Tablespoons olive oil

2 Tablespoons red wine vinegar

2 Tablespoons fresh lemon juice

Pinch of thyme

Salt and Pepper to taste

Directions:

Start by preheating the oven to 425 degrees.  Wrap your beets individually with foil (without the stalks/leaves) and stick them in the oven for an hour to hour and a half until they are very tender.  Lots of times when I roast beets, I will throw in a lot to prepare food for later in the week, like this amazing Beet and Goat Cheese Salad on Epicurious.  If you don’t like beets, the recipe on Epicurious will convert you, I swear to it.  Beets got a bad wrap with the invention of the can.

While your beets are in the oven, peel two cloves of garlic and put them in a blender or food processor along with the pine nuts, canelleni beans, olive oil, red wine vinegar, and lemon juice and thyme.  Blend until completely pureed.  If you’re using a blender, you may need to add a tablespoon or two of water as you go to keep it blending.

Once the beets are out of the oven and cooled off enough to touch, take turns covering each of them with a towel (paper towel, or one you do not care about dying pink) and wipe off the peel; it should come off very easily if it is done.  Chop up the beets in medium sized chunks and stick them in a couple of batches into the bean/pine nut mixture, and blend along with salt and pepper.  I would use at least a teaspoon of salt in this recipe, but it’s all up to you.  This can be made ahead of time and stuck in the fridge so that it will become cool before you eat it.

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