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)
- Put the beets in a stock pot and cover with water.
- 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.
- Drain and let cool.
- Peel and discard skils.
- Place beets in food processor and blend until smooth.
- Place in bold and chill in fridge.
- In a separate bowl, incorporate the yogurt and horseradish sauce.
- 1 hour before serving, fold beets into yogurt/horseradish sauce. Season with sea salt and pepper
- 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!