Heart Healthy Beet Dip Recipe

Lusciously earthy roasted beets, Greek yogurt, crumbled goat cheese, and garlic come together for a heart-healthy party dip. A drizzle of honey and fresh thyme add complexity, while a touch of mint makes for an unexpectedly refreshing bite.
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Ingredients
Recipe yields 6 servings
2 small beets (about 1 lb), trimmed
1/4 cup reduced-fat plain Greek yogurt
1 small garlic clove, minced
1 tsp honey
1 tsp minced fresh thyme leaves
1/8 tsp salt
Black pepper to taste
1 Tbsp olive oil
2 Tbsp crumbled goat cheese
2 Tbsp chopped walnuts or hazelnuts, toasted
1 Tbsp chopped fresh mint leaves
1/2 cup baby carrots
1 whole grain pita, cut into eighths
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Directions
Step 1

Preheat the oven to 350°. In a roasting pan, arrange beets and add 1/4 cup water. Cover with foil and bake for about 1 hour, or until tender. Let cool slightly.

Step 2

Peel the beets, cut into wedges and transfer to a food processor. Puree, scraping as needed, until smooth.

Step 3

Add yogurt, garlic, honey, thyme, salt, pepper and olive oil. Process to blend well. Transfer to a bowl. Garnish with cheese, nuts and mint. Serve with carrots and pita bread triangles.

Time: 75 minutes
Servings: 6
Calories: 114
Make this for:
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian. Click here to learn more.
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Nutrition facts
Serving Size: 1/4 cup
Per serving:
calories:114
total fat:7g
sat fat:2g
cholesterol:8mg
sodium:136mg
total carb:8g
fibers:0g
proteins:8g

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Recipe Reviews
Reviews for  Beet Dip
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Adam Fisher
If you are not mesmerized by the colors of this dip, you will most certainly be hooked after taking your first bite. This is one of my favorite dips to bring to parties and to keep in the fridge when I am feeling peckish. The earthy sweetness of the beets paired with the rich creaminess of the goat cheese make for a velvety and delicious experience.

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Heart Healthy Beet Dip Recipe

Ingredients
Recipe yields 6 servings
2 small beets (about 1 lb), trimmed
1/4 cup reduced-fat plain Greek yogurt
1 small garlic clove, minced
1 tsp honey
1 tsp minced fresh thyme leaves
1/8 tsp salt
Black pepper to taste
1 Tbsp olive oil
2 Tbsp crumbled goat cheese
2 Tbsp chopped walnuts or hazelnuts, toasted
1 Tbsp chopped fresh mint leaves
1/2 cup baby carrots
1 whole grain pita, cut into eighths
Directions
Step 1

Preheat the oven to 350°. In a roasting pan, arrange beets and add 1/4 cup water. Cover with foil and bake for about 1 hour, or until tender. Let cool slightly.

Step 2

Peel the beets, cut into wedges and transfer to a food processor. Puree, scraping as needed, until smooth.

Step 3

Add yogurt, garlic, honey, thyme, salt, pepper and olive oil. Process to blend well. Transfer to a bowl. Garnish with cheese, nuts and mint. Serve with carrots and pita bread triangles.

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