Meatless Monday: Stephanie's Beet Dip

Stephanie's Beet Dip

In honor of the beautiful weather this past weekend, my dear friend, Stephanie, and I took a little stroll to the farmer's market and picked up some fresh beets. Normally I wouldn't be caught dead with beets, but Stephanie makes this seriously delicious beet dip that is the most beautiful magenta color I've ever seen. Served spread on slices of bread and cucumbers, it's a perfect summery snack to enjoy outside!

Stephanie's Beet Dip
  • 1 lb. beets, scrubbed clean
  • 4 Tbsp. tahini
  • 1/2 c + 2 Tbsp. lemon juice
  • 2 cloves garlic
  • 1 tsp. cumin, plus more to taste
  • 2 Tbsp. lemon zest (from about 4 lemons)
  • S&P
  • horseradish to taste
1) Cut tops off of the beets, quarter them, and cook them in a pot of boiling water until tender. Drain and peel the skin off. Place the beets with the rest of the ingredients except the horseradish in a food processor. 

2) Pulse until smooth. Stir in horseradish to taste and adjust seasoning. 

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