Go Back Email Link
Sacha Hirschfeld

High Protein Roasted Beet Dip

This vibrant and flavorful dip comes with a sucker-punch of protein, thanks to Cannellini Beans and Greek Yogurt.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Roasting and Cooling Time 50 minutes
Total Time 1 hour
Servings: 8
Course: Appetizers
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 2 beets medium size; scrubbed and roasted
  • 15.5 oz cannellini beans 1 can; drained and rinsed
  • ½ cup plain Greek yogurt I used whole milk
  • 1 lemon juiced; perhaps more
  • ⅓ cup extra-virgin olive oil plus more for roasting
  • 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

Equipment

  • 1 baking sheet
  • parchment paper
  • 1 chefs knife or paring knife
  • 1 pair of kitchen gloves to keep your hands clean when you peel the beets
  • 1 food processor
  • 1 can opener
  • 1 strainer to rinse the beans
  • 1 ½ cup measuring cup

Method
 

Roast the beets:
  1. 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.
Make the dip:
  1. 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.
  2. 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.