Beet Dip Recipe
The vibrant hues of beet dip will light up any appetizer spread, and can be prepared from only a handful of ingredients. The key ingredients, of course, are the beets themselves. Fresh beets are readily available during fall and winter. Although the dip can be made from any type of beets, standard red beets make the dish especially colorful and seasonal.
2-3 beets, scrubbed and unpeeled
2 TB lemon juice
1 TB apple cider vinegar
1 TB tahini
1 small garlic clove, minced
Salt and Pepper to taste
Cook the beets in a pot of boiling water for 25-30 minutes, or until tender. Strain and rinse the beets. Once they are cool enough to handle, remove the peels. The peels will slip right off. Make sure to clean your hands, sink, and anything else that comes in contact with the beets so that they don’t stain!
Add all of the ingredients except water to a food processor or blender and puree until the dip is smooth. Add water incrementally to achieve your preferred consistency.
Garnish the dip with a few sprigs of parsley or another green herb, and serve it with raw vegetables, baked pita chips and/or crackers.
Don't fret if you end up with leftover dip. The dip is extremely versatile and can be incorporated into your everyday meals. It makes a delicious spread for a sandwich or burger, and can replace the standard tomato sauce on a pizza for a seasonal twist. The dip will be light, fresh, and flavorful any way you choose to use it. Served on an appetizer table, the beet dip will be stunning, seasonal, and delicious.
Give this beet dip a shot at one of your upcoming holiday events. The dip will add color and creativity to any celebration! Serve it along with pomegranate sparklers (sparkling wine or champagne with a touch of pomegranate juice) for a starter that looks gourmet but can be prepared in a matter of minutes.
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