Best Beetroot Dip Beet Dip Recipes
BEET DIP
Such a colorful appetizer!
Provided by Eden
Categories Appetizer
Time 1h10m
Number Of Ingredients 10
Steps:
- Put the beets in a small baking pan with a small amount of water.
- Roast in a 350 degree oven for 1 hour.
- Peel and cut in half.
- Add beets, garlic, yogurt, olive oil and chili powder in a food processor or blender and pulse until smooth.
- Garnish with feta, hazelnuts, shallots and green onions.
Nutrition Facts : Calories 153 kcal, Carbohydrate 8 g, Protein 6 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 276 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
BEETROOT DIP / BEET DIP
This was given to me by an Egyptian friend who said it's a family recipe. I like the fact it's doesn't contain dairy and nuts so it was perfect for Menu #24612 because we had a few guest who are lactose intolerant and have an allergic to nuts. You can chill the dip until it's needed. It will keep for two days in the refrigerator but the flavour will enhance
Provided by Chef floWer
Categories Lunch/Snacks
Time 5m
Yield 850 grams
Number Of Ingredients 10
Steps:
- Discard all the liquid from the beetroot and beets can.
- Place all ingredients (drained beetroots/beets, garlic cloves, lemon juice, olive oil, coriander, cumin, sweet paprika, cinnamon sea salt and black pepper) in a blender and puree until it's smooth.
- Serve with warm pita bread, Turkish bread, white bread or flat bread. Enjoy.
Nutrition Facts : Calories 0.7, Sodium 0.7, Carbohydrate 0.1, Sugar 0.1
BEET DIP WITH LABNEH
This recipe for a delicious raw beet dip comes from Botanica, a vegetable-focused restaurant in Los Angeles run by Emily Fiffer and Heather Sperling. The recipe is easy - throw everything into the blender raw - though it requires a little time for the blades to break down the beets with walnuts, olive oil and a few other aromatics. Fiffer and Sperling cleverly adapted the dip from muhammara, the Middle Eastern spread made from red peppers. Using beets creates another dish altogether, but one that tastes bright, sweet and earthy. Serve it with a dollop of labneh, as well as warm pita and quartered Persian cucumbers for dipping, and generously drizzle everything with olive oil and crunchy salt.
Provided by Tejal Rao
Categories easy, quick, snack, dips and spreads, appetizer, side dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Put the beets, whole walnuts, lemon juice, pomegranate molasses, chile flakes, garlic and salt into a food processor or blender. Purée on high until beets and nuts are finely chopped. Scrape down the sides, and blend again, until the mixture gets slightly smoother. Add the olive oil, and blend again, scraping down the sides, until mixture forms a coarse purée. Taste, and adjust seasoning with salt, pepper and additional lemon juice, if desired.
- Spoon labneh into a bowl, smoothing it, then heap the beet dip on top. Top with a generous drizzle of olive oil and chopped walnuts; grate some lemon zest on top. Serve with pita and cucumbers for dipping.
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