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Beet Dip

Heart Healthy Beet Dip Recipe

               
Beet Dip
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:
dietary-image
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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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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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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