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Love hummus? Beetroot dip triumphs with flavor and color! There’s a new, healthy dip in town.

Beetroot Spread & Dip – a great alternative to hummus.

Love hummus? Beetroot dip triumphs with flavor and color! There’s a new, healthy dip in town. Tips for building the ultimate vegetarian sandwich!

Love hummus? Beetroot dip triumphs with flavor and color! There’s a new, healthy dip in town.

Ingredients

3 medium sized beets, trimmed and scrubbed

2 medium carrots, orange & purple, peeled, cut in half horizontally

1 teaspoon extra virgin olive oil

3 tablespoons pine nuts

2 large fresh garlic cloves, peeled

2 tablespoons extra virgin olive oil

1 tablespoon nut oil, such as walnut or hazelnut

½ teaspoon sumac

½ teaspoon orange rind, finely grated

6 tablespoons freshly squeezed, orange juice

½ teaspoon sea salt

Instructions

1

Preheat the oven to 400 degrees. Place the beets on a large sheet of heavy foil. Drizzle with 1 t. olive oil and sprinkle with a little sea salt. Crimp the foil to seal, and roast in the oven for 30 minutes on a heavy pan to fit.
Take out of oven, open foil package and add the carrots.

2

Continue to roast for 30 more minutes until all is tender.
Remove from the oven, open the package.
When cool enough to handle, peel the beets.
Add all the ingredients – except one beet, to a food processor and blend well until mostly smooth.
Add the remaining beet and pulse, until a chunky texture is achieved. Taste for seasonings.
Refrigerate in a clean glass container with a drizzle of extra virgin olive oil or nut oil.
Serve with pita bread wedges or your favorite crackers. A Great Vegan & Vegetarian Spread.

3

Suggestions for a Creamy Dip (additions):
Add 1/2 cup of one of these:
Marscarpone Cheese
Mayonnaise
Sour Cream
Greek Yogurt
Silken Tofu, puréed (for Vegan)

4

Suggestions for Ultimate Sandwich:
– Drizzle extra virgin olive oil on sides of thick, country bread* – Rub a cut garlic clove over the oil for flavor.
– Toast or grill (I used a cast iron skillet with a weight) the bread.
– Smear with the Beetroot Spread – Top with slices of cheese (goat cheese pairs beautifully)
– Top with your favorite sprouts and greens (I used beetroot sprouts and arugula)

*Such as Balthazar Bread: Pain de Seigle, French Rye Sourdough

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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