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
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.
CREAMY BEET DIP
Provided by Liza Schoenfein
Categories Condiment/Spread Food Processor Appetizer Roast Fourth of July Vegetarian Root Vegetable Beet Sour Cream Self Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. Roast beets on a cookie sheet lined with parchment paper, turning once halfway through, until soft, 45 to 60 minutes. Remove from oven and let cool. Peel beets under running water. In a food processor, combine beets, sour cream, 2 teaspoons juice, cardamom, salt and garlic; blend until smooth. Transfer to a bowl and garnish with zest to taste. Serve with pita, if desired.
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, CHICKPEA AND ALMOND DIP
Make and share this Beet, Chickpea and Almond Dip recipe from Food.com.
Provided by WeBees
Categories < 30 Mins
Time 22m
Yield 1 1/2 cups aprox., 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cook beets in a medium saucepan of boiling salted water until tender, about 12 minutes. Drain and place into food processor, add garbanzo benas, almonds, oil and garlic and blend until smooth. Add vinegar and blend, then season to taste with salt and pepper.
- Serve with pita chips or veggies for dipping.
Nutrition Facts : Calories 319.7, Fat 29.8, SaturatedFat 4, Sodium 127, Carbohydrate 11.6, Fiber 2.5, Sugar 0.9, Protein 3.2
ROASTED BEET DIP
This bright red beet dip looks as good as it tastes. We flavour it with roasted garlic, lemon juice, cumin and chili powder. Serve it with pita chips or melba toast.
Categories Starters
Yield Makes 1 cup.
Number Of Ingredients 8
Steps:
- Cut top 1/4 inch off garlic head. Individually wrap beets and garlic tightly in foil and place in a baking dish.
- Bake at 400ºF until tender when pierced with a fork, about 40 minutes for garlic and 1 1/4 hours for beets.
- Unwrap beets and garlic; cool. Peel beets and cut into chunks; place in a food processor.
- Squeeze softened garlic out of skins into food processor. Add remaining ingredients (lemon juice through chili powder) and puree until smooth.
- Transfer to a serving dish. Cover and refrigerate for at least 1 hour or up to 24 hours.
- Serve with pita chips or Melba toast.
Nutrition Facts : Calories 31 Calories, 1.8 g fat, 0.6 g protein, 3.5 g carbohydrate, 6.9 g fibre, 163 mg sodium
BEET DIP
Steps:
- Place beets in a microwave proof dish. Cover tightly with plastic wrap and cook on high 10 to 12 minutes or until very soft and tender. Cool for 15 minutes.
- Place the beets, olive oil and vinegar into the bowl of a food processor and run until smooth.
- Season with salt and pepper, to taste. Taste and adjust seasonings.
Nutrition Facts : Calories 35.6 calorie, Fat 1.3 grams, SaturatedFat 0.2 grams, Carbohydrate 5.7 grams, Fiber 1.6 grams, Protein 0.9 grams
BEET RICOTTA DIP WITH VEGETABLES
Steps:
- Preheat the oven to 450 degrees F.
- Use a large sheet of foil to form a nest around your beets, then toss with some olive oil and a healthy pinch of kosher salt and pepper. Seal in foil and roast in the top third of the oven until the beets are fork-tender, 45 minutes.
- Carefully unwrap the beets and let cool, then slice into quarters. Add the beets, ricotta, vinegar, a large pinch of kosher salt and several grinds of fresh pepper to a food processor. Blend until smooth, then taste, adding more salt and pepper if needed. Pour into a serving bowl and drizzle with olive oil, a few cracks of fresh black pepper and a sprinkle of flaky salt. Serve with the vegetables.
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ZA'ATAR-SPICED BEET DIP WITH GOAT CHEESE AND ... - FOOD & …
From foodandwine.com
5/5 Total Time 1 hr 30 minsServings 3
- Preheat the oven to 350°. Put the beets in a small roasting pan and add 1/4 cup of water. Cover with foil and bake for about 1 hour, until tender. Let cool slightly.
- Peel the beets, cut into wedges and transfer to a food processor. Add the garlic, chile and yogurt and pulse until blended. Add the olive oil, maple syrup and za’atar and puree. Season with salt. Scrape into a wide, shallow bowl. Scatter the hazelnuts, goat cheese and scallions on top and serve with bread.
EGYPTIAN BEETROOT DIP - HEALTHY AND EASY! - MY FOOD STORY
From myfoodstory.com
4.2/5 (6)Calories 104 per servingCategory Dips, Dressings & Sauces
- Cut off the beetroot stems 1 cm from the roots. Scrub the beetroots and wrap them individually in aluminium foil. Wrap the garlic pods also in foil.
- Bake the beetroots for 1 hour in the oven. Place the wrapped garlic pods also in the oven 30 minutes after placing the beets to bake.
- Cool and peel the beetroot. Chop the beets roughly. Place the beets, garlic, yoghurt, lemon juice, olive oil, cumin, coriander, cinnamon and paprika in a food processor and process till smooth and creamy. Season to taste with salt and pepper. Chill till required. Serve with warm, crusty bread or crackers.
BEETROOT DIP - HEALTHY FOOD GUIDE
From healthyfood.com
5/5 Total Time 5 minsCategory ChristmasCalories 24 per serving
- 1 Place whole beetroots in a food processor and process until very finely minced. Add yoghurt and horseradish cream. Process again until combined.
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4.7/5 (7)Total Time 10 minsCategory Small BitesCalories 88 per serving
- Combine all ingredients in a high-speed blender or food processor, and blend/or process until smooth
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3.5/5 (3)Total Time 10 minsServings 6
- Puree the beets, 1½ cups of yogurt, kosher salt, black pepper, lemon juice, and cardamom in a food processor.
PINK AND GOLD BEET DIP WITH PINE NUTS, CHIVES, ZA'ATAR AND ...
From more.ctv.ca
Servings 8Total Time 2 hrs
- Preheat the oven to 400 F. Wrap the red beets in a tight foil packet, and wrap the yellow beets in a separate foil packet. Try to find beets of similar size so that they cook in the same amount of time, and keep the yellow beets separate from the red ones to preserve their contrasting color.
- Roast on a baking sheet for 1-1/2 to two hours, or until very tender. Remove the beets from the oven, unwrap them from the foil packets, and peel while still warm. Chop the peeled beets, reserving 1/2 cup of the yellow beets for garnish.
- Puree the yellow beet dip first. Place the peeled and chopped yellow beets in the food processor and add the turmeric. Then add two cloves of garlic, 1/2 cup of the yogurt, 1/2 cup of the tahini, one teaspoon each of salt, cumin, and coriander, and one tablespoon of lemon juice. Puree until very smooth. Remove from the food processor and transfer to a bowl.
- Repeat with the red beets. Add them to the food processor along with the remaining garlic, yogurt, tahini, salt, cumin, coriander, and lemon juice. Blend until very smooth. To plate, place a dollop of the yellow beet dip on the bottom of your serving bowl. Top with some of the red beet dip, then artfully draw swirls through the whole thing with an offset spatula or the tip of a knife. Creatively add more dollops of the contrasting colors to create a unique look. To finish, top with the pine nuts, chives, za’atar, olive oil, and the leftover yellow beets. Most importantly, post a picture of all this hard work on Instagram before you dig in!
BEET CASHEW DIP - GIRL HEART FOOD®
From girlheartfood.com
Ratings 14Category Appetizer, SnackServings 8Total Time 10 mins
- Place cooked beets in a food processor and process 1 minute or so until smooth.Note: This beet dip has a looser or thinner consistency (though, it will firm up a little in the fridge). If you want a denser consistency, use less beets, about 1/2 to 3/4 of a pound instead of a full pound. It's easier to start with less and add more later, if you want things looser or thinner.
- Add cashews, sunflower seeds, balsamic vinegar and salt. Process for about 5 minutes until combined (stop to scrape sides of processor with a spatula, if necessary).
- Transfer to a serving dish and garnish with remaining 1 tablespoon of olive oil. Enjoy with your favourite chips or veggies sticks! Note: Enjoy immediately or properly store in an airtight container in your refrigerator and enjoy within 3 to 4 days.
BEETROOT DIP VEGAN AND GLUTEN FREE RECIPE | WITH PICKLED BEETS
From lettucevegout.com
5/5 (1)Calories 212 per servingCategory Appetizer, Snack
- Drain the pickled beets from liquid and add them to the blender. Rinse your measuring cup/ utensils right away to prevent being stained with the beet juice.
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Estimated Reading Time 3 mins
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From walktoeat.com
5/5 (2)Total Time 10 minsCategory AppetizerCalories 145 per serving
- Put beets, sunflower seeds, tahini, vinegar, olive oil, salt, and water in a blender or food processor. Puree until smooth. Scrape down the sides of the blender and blend again.
- Use immediately or transfer to a resealable container. If using, top with poppy seeds. Store covered in the refrigerator up to 3 days.
EGYPTIAN BEETROOT DIP - DELICIOUS EVERYDAY
From deliciouseveryday.com
4.8/5 (24)Total Time 1 hrCategory Appetiser, Appetizer, Dips, SnackCalories 26 per serving
- Preheat oven to 180 celsius (350 Fahrenheit) and wrap each beetroot in foil, along with a teaspoon of water. Place on a baking tray and roasted for 40 to 60 minutes, or until the beetroot is tender. Wrap the garlic (leave the garlic in its paper skins) in foil and add for the last 10 minutes of cooking, and cook until soft and golden. Leave the beetroot to cool before peeling.
- Place a frying pan over a medium low heat and add the cumin and coriander seeds and cook until fragrant. Place the spices in a coffee grinder, or mortar and pestle and grind until a powder.
- Roughly chop the beetroot and place in the bowl of a food processor. Squeeze the garlic from it's skin and add to the food processor along with all the remaining ingredients, except the pistachios and olive oil. Process until smooth. Check the seasoning, and adjust as necessary.
BEET DIP - MEDLINEPLUS
From medlineplus.gov
4/5 (12)Total Time 10 minsCategory Dips, Salsas, And SaucesCalories 10 per serving
- In a blender or food processor, combine beets, lemon juice, garlic, cumin, salt, pepper and tahini, if desired. Blend until smooth. For a thinner consistency, add 1 to 2 tablespoons water or beet juice.
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