Roasted Beet Dip with Golden Beet Chips

Name: Roasted Beet Dip with Golden Beet Chips
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Ingredients: 3 Beets (leaves removed); 4 cloves garlic; 1 can White Kidney Beans (drained and rinsed); 1/4 cup vegetable broth; 3 tbsp olive oil; 2 tbsp lemon juice; 1/2 tsp cumin (ground); 1/4 tsp salt and pepper; 3-4 Beets (golden or traditional); 3 tsp oil (olive or canola); 1 tsp salt; 1/4 tsp rosemary (fresh, chopped); 1/2 tsp pepper

Jul 7, 2015

Roasted Beet Dip with Golden Beet Chips

The awesome colour of beets shine through in this easy and tasty dip. Serve it up with vegetable, Golden Beet or tortilla chips for added crunch. Spread it on your sandwiches for extra fibre and big flavour. If it's too much beet-y goodness for one recipe, these chips can be made separately to serve with hummus!

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Prep Time 5 mins

Cook Time 1 hr

Total Time 1 hr 5 mins

Course Appetizers, Side Dishes, Snack

Servings cups

Calories 180 kcal

Ingredients

Roasted Beet Dip

3 Beets leaves removed
4 cloves garlic
1 can White Kidney Beans drained and rinsed
1/4 cup vegetable broth
3 tbsp olive oil
2 tbsp lemon juice
1/2 tsp cumin ground
1/4 tsp salt and pepper

Beet Chips

3-4 Beets golden or traditional
3 tsp oil olive or canola
1 tsp salt
1/4 tsp rosemary fresh, chopped
1/2 tsp pepper

Instructions

Place beets and garlic in piece of heavy duty foil and wrap well. Roast in 400 F (200 C) oven for about 1 hour or until tender when knife is inserted into a beet. Remove from oven and let cool.
Peel and chop beets; place in food processor with garlic and beans. Pulse to combine and break up beets. Add broth, oil, lemon juice, cumin, salt and pepper and puree until smooth.
For beet chips, heat the oven to 325 F (160 C), place on wire rack on baking sheet. Spray all with cooking spray to avoid sticking.
Slice beets thinly, season with remaining ingredients and toss to coat evenly. Spread in one layer on baking rack and bake for aprroximately 35 minutes, turning once half way.
Remove from oven and allow to cool completely before serving.

Notes

Recipe developed by Emily Richards

Nutrition

Calories: 180kcalCarbohydrates: 23gProtein: 7gFat: 7gSaturated Fat: 1gSodium: 590mgFiber: 6gSugar: 8gVitamin A: 100IUVitamin C: 6.6mgCalcium: 60mgIron: 1.8mg

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