Savory Beet Dip
This summer, my family signed up for the Westfield Area Community Supported Agriculture (CSA), so we’ve been getting local New Jersey veggies fresh each week! This week, beets and sweet onions were included in our share. This recipe uses minimal ingredients but is packed with flavor. Be sure to limit the amount of cayenne if you don’t want as spicy of a dip. Store leftovers in an airtight container. Enjoy!
This recipe first appeared in my biweekly recipe column, Mixing with Zest, in The Westfield Leader (Page 11) on Thursday, July 7, 2021.
Ingredients:
Four beets
One sweet onion
Olive oil (for drizzling over beets and onion)
½ cup olive oil for blending
½ teaspoon cayenne
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
Directions:
Roast beets according to your preferred recipe. I used Spend With Pennies recipe for “Easy Roasted Beets:” https://www.spendwithpennies.com/simple-roasted-beets/. This includes: rinsing beats, slicing beets, placing in foil, covering with olive oil, salt, and black pepper and baking for about an hour at 375 degrees Fahrenheit.
Rinse your onion bulb and cut off the green top (you only want to use the white bulb). Cut into smaller pieces and place in a separate piece of foil. Drizzle with olive oil, salt and black pepper. Bake for one hour at 375 degrees Fahrenheit (in the same oven as the beets).
Once the beets and onions are soft, remove and place into a food processor.
Add remaining ingredients including: olive oil, cayenne, garlic powder, salt and black pepper.
Blend on high until smooth and serve with pretzels, chips, veggies, etc.