A Dip You Can’t Beet

The hummus craze has really taken over. People love it because it’s a great substitute for mayo-based dressings & contains a Beet3good source of protein and fiber.

Is there anything truly better than this creamy delicious dip?

YES! And I’ve got it right here for you! Beet dip!

Beets are tuberous root vegetables that are in season from Spring to Fall, giving you plenty of time to take advantage of this great vegetable. They are highly nutritious and contain a unique pigment antioxidant to help boost our stamina, lower blood pressure, fight inflammation, and contain phytonutrients to ward off cancer.  Even better, they taste great when you pair them with your favorite salad or fresh vegetables.

I made this beautiful beet dip for a small dinner party and it was a huge hit. People loved the vibrant color and unique taste. It was a nice break from your standard hummus and can be paired with your favorite toast/crostini or vegetables.


Here’s what you’ll need to make this easy dip:

  • 3 medium beets, uncooked
  • 2 tablespoon prepared horseradish sauce
  • 1/2 cup full fat greek yogurt
  • sea salt
  • black pepper
  • chives (optional)


  1. Put the beets in a stock pot and cover with water.
  2. Bring to a boil and let boil for about 45-50 minutes. Make sure the beets are fully covered in water. The beets will be ready when you poke with a knife and it goes through easily, but gives a little resistance when you pull out.
  3. Drain and let cool.
  4. Peel and discard skils.
  5. Place beets in food processor and blend until smooth.
  6. Place in bold and chill in fridge.
  7. In a separate bowl, incorporate the yogurt and horseradish sauce.
  8. 1 hour before serving, fold beets into yogurt/horseradish sauce. Season with sea salt and pepper
  9. Garnish with chopped chives (optional)


You can use leftovers to put on a sandwich the next day or use as a dressing for your salad! Enjoy!


Leave a comment

Filed under Uncategorized

Harvest Vegetable Lasagna

A good friend gave me this amazing cookbook, which I’m a huge fan of! Chef Keith Snow created The Harvest Eating Cookbook that covers foods that are fresh and in season. He stresses the importance on how harvest eating is a lifestyle, rather than a diet. Amen Keith! Pick up a copy of The Harvest Eating at your next visit to Barnes and Noble!

Today, I”m making their Harvest Eating Lasagana! Check out my steps to this delicious recipe from The Harvest Eating Cookbook

As I’ve mentioned before, the Fall has some of the best seasonal ingredients. What’s more amazing is packing all these seasonal foods in one delicious dish! I give you, Keith Snow’s Harvest Eating Lasagna!

First, if you did not buy your cheese already shredded, I’d advise doing this as the start of your prep work. 3 cups of shredded Gruyere cheese and 2 cups of Pepper Jack cheese.

Next, you are going to make the bechamel sauce for the lasagna and then set aside. Bring 1/2 cup of flour, 1 stick of organic butter to  pot on low heat and stir for 5 minutes. Add 3 cups of organic whole milk and whisk.

Stick 2 bay leaves in 1/2 organic white onion and add to mixture. 

Season the mixture to taste with salt and pepper to your liking, bring to a simmer and cook until sauce is thick enough to coast the back of spoon. Like this!

Next,  wash and steam 8 -10 kale leaves  (roughly chopped) for 10 minutes until softened.

Then, cut 2 whole sweet potatoes julienne style (looks like carrot sticks).

See what I mean?

Next, chop up  3 leeks (regardless of the amount you see in the picture below.. sorry for the confusion!) Then wash the leeks by submerging them in warm water, pour out water and repeat the process 3 times. 

Bring leeks and potatoes to saute pan with  2 tablespoons of pure olive oil on medium heat. Add 2 garlic cloves and saute for 3-5 minutes.

Next, cook lasagna as directed on box. Then, assemble the lasagna in layers in 13 x 9 inch baking dish. Start with lasagna and cover the bottom of the dish. 

Add some sauce on the bottom of each layer.

Then spread a portion of steamed kale on each layer

Then the sauteed potatoes and leeks

Finish topping each layer with the mixed cheeses

Layer until the baking dish is full to the top and finish with a little cheese top off. Like such!

Bake for 35-40 minutes

Cut the lasagna into individual portion sizes

Look at the beautiful layers of vegetables!

Depending on much you enjoy condiments, you can add some additional bechamel sauce on top. If you would rather stay a bit healthier, you can always hold off on the extra sauce 🙂

Enjoy this delicious Harvest Eating Lasagna and a big thanks to Chef Keith Snow for introducing this wonderful recipe to us all!

1 Comment

Filed under Uncategorized