That being said, we only promote authors, products, and services that we wholeheartedly stand by!In order to support our blogging activities, we may receive monetary compensation or other types or remuneration for our endorsement, recommendation, testimonial, and/or link to any products or services from this blog.
It is no secret that beets are one of my favorite root veggies. This dip is perfect because I can eat a small dose at a time. It is great with carrot slices, or even straight off the spoon.
Roasted Beet Dip
Prep time
Cook time
Total time
Serves: 6
Ingredients
- 2 pounds beets, peeled and cut into chunks
- 1 tablespoon coconut oil, melted
- ⅓ cup extra-virgin olive oil
- ¼ cup water
- 1 tablespoon apple-cider vinegar
- 1 lemons, juiced
- 2 cloves garlic, peeled
- ½ teaspoon salt
Instructions
- Preheat your oven to 400 degrees. Arrange the beets in a baking dish and coat with the coconut oil. Bake for 1 hour or until tender, stirring every 20 minutes.
- Let the beets cool for 10 minutes and then place them in a blender or food processor with the olive oil, water, apple-cider vinegar, lemon juice, garlic, and salt. Blend until a thick paste forms, if it is too thick add more olive oil one tablespoon at a time. Serve on fresh vegetable slices.
29 comments
[…] Roasted Beet Dip […]
I tried this tonight and it’s very yummy! Perfect with carrot sticks for a snack. It made a fair amount, how long do you think it would last in the fridge?
Natalie-
Glad you like it! I think it should last 3-4 days in the fridge. 🙂
Mickey
I can’t believe how amazing this dip is. The dip was still slightly warm after I blended it and it tasted like HEAVEN. I ate it on some jicama slices.
[…] I have it with my Bacon Beef Liver Pate, but they taste equally as awesome with guacamole, Roasted Beet Dip, or Mango Salsa. The sky is the limit as far as the amount of variations and combinations you can […]
ABSOLUTELY DELICIOUS!! THANK YOU!
Aren’t you cookiny the coconut oil a fairly high temperature considering it smokes at 350 degrees?
Ron, it is fine if you are using refined coconut oil.
I just ate a ridiculous amount of this for lunch. OMGoodness. The best way I’ve ever eaten beets! Love your blog and your success. I’m an NTC and its very inspiring. Blessings!
Chelsea,
Happy you liked it! Thanks for the feedback 🙂
Mickey
[…] Roasted Beet Dip from Autoimmune Paleo […]
Have you tried making this dip with Golden Beets? 🙂
Jennifer,
No, but I bet it would be wonderful, and beautiful!
Mickey
This is DELICIOUS!!!! Thank you!
Happy you liked it Jamie!
Thanks for a delicious recipe! Had it with vege sticks last night, and my sautéed veges & chicken this morning 🙂 Do you think it would be ok frozen?
Charlotte,
Yes, this recipe freezes just fine!
[…] enjoy their Beet Root Hummus appetizer, so I decided to see if I could make my own. I used this Roasted Beet Dip recipe and then made my own savory almond “crackers” to dip in it adapted from a recipe […]
[…] Roasted Beet Hummus […]
This is wonderful as a tomato sauce replacement on meatloaf. This is now one of my go to sauces for meats, especially lamb.
Happy you are enjoying it Tracy!
[…] Rosemary Crackers – I am addicted to these things. They are light and crisp and nutty, and a perfect companion to the Roasted Beet Dip. […]
Hmmm..what if we mix gold and red beets?
Analisa,
I think that sounds like a great idea! It will be pretty, too!
Read this recipe and thought I’d give it a try, I only had a can of beets rinsed them off, made it. Omg this is such an awesome recipe, next time I am going to use fresh beets, thanks.
Happy it worked out for you, Lori!
So glad you asked the question! I was just going to ask if it would taste ok with precooked beets. I have a box of packaged beets my husband brought home from Costco and now I know what I’ll do with some of them.
Sooooooo good!
Glad you enjoyed it Beth!