This High Protein Roasted Beet Dip is vibrant, delicious, and a sucker-punch of protein and fiber. With only 10 minutes total of active prep and hands-on “cook time”, this nutritious dip should be on your radar!
What you’ll need to make High Protein Roasted Beet Dip:
- 2 medium sized beets – roasted
- 15.5 oz can Cannellini beans – drained and rinsed
- ½ cup plain Greek yogurt – I use whole milk
- 1 lemon
- ⅓ cup extra-virgin olive oil – plus more for roasting and servings
- ⅓ cup fresh basil – I use a basil EVOO so I skip this step
- 1 garlic clove – cut into a few pieces
- kosher salt
- feta for topping (optional)
How to roast beets:
STEP BY STEP
PREPARE
Pre-heat oven to 400 ℉. Grab a baking sheet and line it with parchment paper. Slice off the beet stems close to the tip of the beet. Rinse and scrub the beets under cool water, using a vegetable brush to get off any caked on dirt. Don’t scrub the beets too hard because you want to keep the skin intact (for now).
SEASON
Rub each beet with extra-virgin olive oil then sprinkle with a bit of kosher salt.
ROAST
FYI: Roasting time varies depending on the size of the beets. Roast the beets until a knife or skewer slides easily into the middle of the beet, anywhere between 40-60 minutes. Check the beets at 40 minutes, then roast and test at 10 minute intervals, if needed. Let the beets cool for about 5-10 minutes.
REMOVE SKIN
Now is the time to put on a pair of kitchen gloves if you don’t want your hands stained pink for the day. Once the beets are cool enough to handle, cut off the beet stems and tails. Peel the beets by pulling the skin off, or by holding the beet in a paper towel and using the edges of the paper towel to rub the skin away, or simply use a vegetable peeler. It’s not rocket science; do whatever feels best for you. Cut the beets up into large chunks before tossing them into the food processor.
How to make High Protein Roasted Beet Dip:
In the bowl of a food processor add: roasted beets, rinsed Cannellini beans, Greek yogurt, lemon juice, garlic, 2 tsp kosher salt, fresh basil (if you aren’t using basil EVOO); blend baby blend!
As you’re blending, slowly drizzle in the extra-virgin olive oil. Blend for at least 5 minutes. Taste, adjust seasoning with additional lemon juice and salt, as needed. You may need to add a bit more extra-virgin olive oil to achieve your desired consistency.
Garnish with crumbled feta (optional) and a good drizzle of extra-virgin olive oil. Store in an airtight container in the fridge for up to 4 days.
Looking for more dips? Try some of the recipes below.
- Swiss Chard and Artichoke Dip
- Dill Pickle Dip
- Fresh Herb and Habanero Labneh
- Creamy Avocado Dip with Sumac
- Roasted Beet and Labneh Dip
High Protein Roasted Beet Dip
Ingredients
Equipment
Method
- PREPARE: Pre-heat oven to 400 ℉. Grab a baking sheet and line it with parchment paper. Slice off the beet stems close to the tip of the beet. Rinse and scrub the beets under cool water, using a vegetable brush to get off any caked on dirt. Don't scrub the beets too hard because you want to keep the skin intact (for now).SEASON: Rub each beet with extra-virgin olive oil then sprinkle with a bit of kosher salt. ROAST: FYI: Roasting time varies depending on the size of the beets. Roast the beets until a knife or skewer slides easily into the middle of the beet, anywhere between 40-60 minutes. Check the beets at 40 minutes, then roast and test at 10 minute intervals, if needed. Let the beets cool for about 5-10 minutes.PEEL SKIN: Now is the time to put on a pair of kitchen gloves if you don't want your hands stained pink for the day. Once the beets are cool enough to handle, cut off the beet stems and tails. Peel the beets by pulling the skin off, or by holding the beet in a paper towel and using the edges of the paper towel to rub the skin away, or simply use a vegetable peeler. It's not rocket science; do whatever feels best for you. Cut the beets up into large chunks before tossing them into the food processor.
- In the bowl of a food processor, add: roasted beets, rinsed Cannellini beans, Greek yogurt, lemon juice, garlic, 2 tsp kosher salt, fresh basil (if you aren't using basil EVOO); blend baby blend! As you're blending, slowly drizzle in the extra-virgin olive oil. Blend for at least 5 minutes. Taste, adjust seasoning with additional lemon juice and salt, as needed. You may need to add a bit more extra-virgin olive oil to achieve your desired consistency.
- Garnish with crumbled feta (optional) and a good drizzle of extra-virgin olive oil. Store in an airtight container in the fridge for up to 4 days.
