Roasted Beet Dip

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beetdip

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.

5.0 from 3 reviews
Roasted Beet Dip
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
Instructions
  1. 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.
  2. 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.

About Mickey Trescott

Mickey Trescott is a cook and one of the bloggers behind Autoimmune Wellness. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, and is the author of The Autoimmune Paleo Cookbook, a guide and recipe book for the autoimmune protocol, and AIP Batch Cook, a video-based batch cooking program. You also can find her on Instagram.

24 comments

  • […]                                                                    Roasted Beet Dip […]

  • Natalie says

    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?

    • Mickey says

      Natalie-
      Glad you like it! I think it should last 3-4 days in the fridge. 🙂

      Mickey

  • Katie says

    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 […]

  • Christine says

    ABSOLUTELY DELICIOUS!! THANK YOU!

  • ron says

    Aren’t you cookiny the coconut oil a fairly high temperature considering it smokes at 350 degrees?

  • Chelsea says

    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!

  • […] Roasted Beet Dip from Autoimmune Paleo […]

  • Have you tried making this dip with Golden Beets? 🙂

  • Jamie says

    This is DELICIOUS!!!! Thank you!

  • Charlotte says

    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?

    • Mickey Trescott says

      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 […]

  • Tracy E says

    This is wonderful as a tomato sauce replacement on meatloaf. This is now one of my go to sauces for meats, especially lamb.

  • […] Rosemary Crackers – I am addicted to these things.  They are light and crisp and nutty, and a perfect companion to the Roasted Beet Dip. […]

  • Analisa Carrillo says

    Hmmm..what if we mix gold and red beets?

    • Mickey Trescott says

      Analisa,
      I think that sounds like a great idea! It will be pretty, too!

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