Roasted Beet Dip
This fresh and bright Roasted Beet Dip is easy to make and full of flavor. After roasting the beets to perfection, they’re combined with tangy greek yogurt, creamy goat cheese and zesty lemon for a sweet and savory dip.
Servings: 10
Calories: 80kcal
Equipment
- Food Processor
- Measuring cups and spoons
- Rubber Spatula
- Handheld juicer
Ingredients
- 6 beets roasted
- 1 tbsp cultured oil Zero Acres
- 2 tbsp greek yogurt lemon flavored
- ½ lemon juiced
- 6 oz honey goat cheese
- 1 tbsp hot honey
- 1 tsp salt
- 1 tbsp feta cheese optional for garnish
Instructions
- If you’re not using pre-cook beets, drizzle the beets with cultured oil, then wrap each in tin foil and roast for 50 minutes at 350°F. Allow them to cool, and peel prior to using (peeling after roasting and the skin should come right off).
- Combine all ingredients into a food processor.
- Pulse for 40-60 seconds until the beets are smooth and the goat cheese is well combined.
- Serve with fresh vegetables, crackers, or with a protein. Enjoy!
Notes
You could also make this recipe with roasted carrots or sweet potatoes. Obviously you won’t get the same bright pink color you would with beets, but either would make a gorgeous orange dip, too.
Store in an airtight container in the fridge for up to 5 days.
Nutrition
Serving: 1 serving | Calories: 80kcal | Carbohydrates: 7g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 296mg | Potassium: 81mg | Fiber: 1g | Sugar: 5g