This colorful beet dip is delicious and simple to make. We’ve been on a break from our homemade hummus, so I decided to experiment with some new flavors to change things up a bit. It’s nice to have a little something to snack on pre-dinner–and this would be great for game day snacking, too. No one would guess they’re eating something healthy and made from beets! I love the flavor that just a touch of smoked paprika, curry powder and lemon juice coupled with the dill and toasted almonds on top imparts. The golden beet variety seems to be widely available and is my favorite for its mild taste. In a pinch, you can substitute red beets, but obviously your dip’s color will result in a different shade of delicious.
Golden Beet Dip with Dill and Toasted Almonds
3 golden beets
1 can cannelleni beans, rinsed and drained
2 cloves of garlic, minced
Juice from half a lemon
1/2 teaspoon coarse sea salt
1/2 teaspoon smoked paprika
1/8 teaspoon curry powder
1-2 tablespoons extra virgin olive oil
1-2 tablespoons fresh dill, chopped
1 tablespoon sliced almonds, toasted
Crackers for serving (I love these Kashi 7 Grain Sea Salt Pita Crisps)
Preheat oven to 425 degrees. Rinse and scrub the beets, then pierce each with a fork. Wrap in aluminum foil and place on a baking sheet. Roast 50-60 minutes, until tender to a fork and skin easily rubs off. Let cool, then peel and dice. Add the beans, beets, garlic, lemon juice, salt, paprika, curry powder to a food processor. Drizzle about one tablespoon of olive oil on top, then puree until smooth. If needed, add additional oil to thin it. Once the consistency is right, transfer the beet dip to a bowl and top with the dill and toasted almonds. Serve with crackers, veggies or pita bread.