Roasted Beet Dip Recipes

ROASTED BEETS

Roasted Beets image

Ina Garten's Roasted Beets from Food Network are sweet, aromatic and slightly sharp from the raspberry vinegar and orange juice tossed in at the end.

Provided by Ina Garten

Categories side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 7

Ingredients

12 beets
3 tablespoons good olive oil
1 1/2 teaspoons fresh thyme leaves, minced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons raspberry vinegar
Juice of 1 large orange

Steps:

Preheat the oven to 400 degrees.
Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.

ROASTED BEET AND CASHEW DIP

Roasted Beet and Cashew Dip image

Provided by Trisha Yearwood

Categories appetizer

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 cup cashews
One 12-ounce package roasted beets (6 to 8 small beets), plus their juices
2 tablespoons chopped fresh dill, plus additional for garnish
1 lemon, zest and juice
1 mini cucumber, peeled and chopped
2 tablespoons extra-virgin olive oil, plus additional for garnish
Kosher salt and freshly cracked black pepper
1/4 cup crumbled feta cheese
Potato chips, homemade or store-bought, for serving, recipe follows
6 purple potatoes
Vegetable oil, for deep-frying
Kosher salt

Steps:

Place the cashews in a small bowl and add enough water to cover the nuts. Set aside until ready to make the dip, about 5 minutes.
Combine the drained cashews, beets, beet juice, dill, lemon zest and juice and cucumber in the carafe of a food processor. Pulse into a smooth paste, about 2 minutes, scraping down the sides of the carafe as needed. While the machine is running, stream in the olive oil. Turn off the machine and season the dip with salt and pepper. Pulse until just combined and pour into a serving bowl. Garish with a drizzle of olive oil, chopped dill, and crumbled feta cheese. Serve with potato chips. Store in an airtight container in the refrigerator for 1 week.
Leave the skins on the potatoes and slice as thinly as you can manage; you can also use a mandoline if desired. Pat dry with a paper towel. Heat enough oil to fill a heavy-bottomed pot or Dutch oven halfway to 375 degrees F. Drop in the potatoes in batches and fry until crisp and starting to brown on the edges, 1 to 2 minutes. Remove to wire rack-lined baking sheet pan and sprinkle with some salt.

BAKED GOAT CHEESE AND ROASTED BEET DIP

Baked Goat Cheese and Roasted Beet Dip image

Goat cheese and beets not only make a great side or salad, they also make a tasty dip! Serve with crostini, pita chips or crackers. Beets will stain, so wear gloves if desired.

Provided by France C

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Time 50m

Yield 10

Number Of Ingredients 11

Ingredients

¾ pound beets - trimmed, peeled and cut into 1/2-inch cubes
2 tablespoons olive oil
½ teaspoon salt
⅛ teaspoon pepper
1 (8 ounce) package goat cheese, softened
1 (4 ounce) package cream cheese, softened
2 teaspoons fresh thyme
1 clove garlic, minced
1 teaspoon lemon juice
1 tablespoon coarsely crushed pine nuts
1 tablespoon balsamic glaze

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line a roasting pan with aluminum foil.
Place beets into a bowl, drizzle with olive oil, and season with salt and pepper. Toss to coat and place in the roasting pan.
Roast in the preheated oven until soft for 20 minutes, stirring halfway through. Remove from oven and fold foil over beets to keep warm. Reduce oven temperature to 400 degrees F (200 degrees C).
Combine goat cheese, cream cheese, thyme, garlic, and lemon juice in a mini food processor; blend until smooth. Transfer mixture to a small oven-proof dish.
Bake in the preheated oven until hot and lightly browned, 15 to 17 minutes. Create a well in the center of the cheese mixture and top with beets. Garnish with pine nuts and drizzle with balsamic glaze. Serve warm.

Nutrition Facts : Calories 168.7 calories, Carbohydrate 4.9 g, Cholesterol 30.4 mg, Fat 13.9 g, Fiber 1 g, Protein 6.5 g, SaturatedFat 7.6 g, Sodium 293.3 mg, Sugar 2.9 g

ROASTED BEET DIP

ROASTED BEET DIP image

This bright red beet dip looks as good as it tastes. We flavour it with roasted garlic, lemon juice, cumin and chili powder. Serve it with pita chips or melba toast.

Categories Starters

Yield Makes 1 cup.

Number Of Ingredients 8

Ingredients

1 head garlic
2 medium beets, trimmed
1 tbsp fresh lemon juice
1 tbsp olive oil
1/2 tsp cumin
1/2 tsp salt
1/2 tsp freshly ground pepper
1/4 tsp chili powder

Steps:

Cut top 1/4 inch off garlic head. Individually wrap beets and garlic tightly in foil and place in a baking dish.
Bake at 400ºF until tender when pierced with a fork, about 40 minutes for garlic and 1 1/4 hours for beets.
Unwrap beets and garlic; cool. Peel beets and cut into chunks; place in a food processor.
Squeeze softened garlic out of skins into food processor. Add remaining ingredients (lemon juice through chili powder) and puree until smooth.
Transfer to a serving dish. Cover and refrigerate for at least 1 hour or up to 24 hours.
Serve with pita chips or Melba toast.

Nutrition Facts : Calories 31 Calories, 1.8 g fat, 0.6 g protein, 3.5 g carbohydrate, 6.9 g fibre, 163 mg sodium

ROASTED BEET AND DILL DIP

Roasted Beet and Dill Dip image

For festively hued dip, nothing beats a beet! But major credit also goes to mayo, dill weed and dressing for the great flavor and creaminess.

Provided by My Food and Family

Categories Meal Recipes

Time 30m

Yield 13 servings, about 2 Tbsp. each

Number Of Ingredients 4

Ingredients

1 cup KRAFT Real Mayo
2 Tbsp. KRAFT Thousand Island Dressing
2 fresh beets (1/2 lb.), trimmed, roasted and peeled
1 Tbsp. dill weed

Steps:

Blend ingredients in blender until smooth.

Nutrition Facts : Calories 130, Fat 14 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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