Roasted Beet Dips

Roasted Beet Dips
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roasted beet adn walnut dip
Your swirling will look better, we’re sure.

This dip is really two dips in one. When we decided to make Roasted Beet and Walnut Dip from The Moosewood Restaurant Table, by the Moosewood Collective, we thought it might be nice to make part of the dip from red beets, and part from yellow beets, and swirl the two dips together. But, we didn’t want to ruin the color of the yellow dip by adding walnuts and mint, so we made two versions. And, being the nice folk that we are, we’ll tell you how to make both.

We also modified the recipe for the red beets just a bit, using sour cream in place of Greek-style yogurt (and a little less, too), and omitting the cayenne pepper (we simply forgot to add a pinch) and sliced scallions (another memory lapse).

Roasted Beet Dips

Yield: about 2 cups of each dip

Roasted Beet Dips


    For roasting the beets
  • Extra-virgin olive oil
  • Kosher salt
  • Freshly-ground black pepper
  • For the yellow beet dip
  • 1 bunch yellow beets, roasted
  • 2 garlic cloves, minced
  • 2 Tbs extra-virgin olive oil
  • 2 Tbs white wine vinegar
  • 1 tsp kosher salt
  • 1/2 cup (120 g) sour cream
  • For the red beet dip
  • 1 bunch red beets, roasted
  • 2 garlic cloves, minced
  • 2 Tbs extra-virgin olive oil
  • 2 Tbs red wine vinegar
  • 1 tsp kosher salt
  • 1 Tbs fresh mint
  • 3/4 cup (90 g) toasted walnuts

Abbreviated Instructions

For roasting the beets,

Preheat oven to 400°F.

Clean and rub the beets with oil. Sprinkle with salt and pepper and wrap in foil packets, placing yellow beets in one packet and red in another to prevent cross-coloring.

Bake for 45=75 minutes or until tender and easily pierced with a sharp knife.

Let cool, then peel by rubbing off the skins.

For the beet dips

Simply place all ingredients for each dip in the bowl of a food processor and process until smooth. If you process the yellow beets first, you won't need to clean the food processor before making the red beet dip.

Place the dips side by side in a bowl and swirl together.

Ingredient discussion:

When we buy beets, we like to get the ones that have the beet greens still attached. Beet greens are tasty (cook like spinach), so, getting whole beets is like getting two vegetables for the price of one. Since we eat the greens, we try to buy organic, too. As we pointed out in yesterday’s post, we recommend organic sour cream, simply because there aren’t any weird-sounding ingredients in it.

Procedure in detail:

Preheat oven to 400°F. if you need to, you can quickly toast the walnuts in the oven while the beets are roasting. Just place them on a baking sheet and toast for 7-10 minutes, or until the skins start to peel off.

Roast beets. Wash and trim the beets, then rub with olive oil, sprinkle with salt and pepper, and wrap in foil, keeping the yellow beets in one foil packet and the red beets in another packet. Place on a rimmed baking sheet to contain leaks, and bake for 45-75 minutes, or until tender and are pierced easily with a sharp knife. The exact time depends on the size of the beets.

peeling beets
Once cooked through, the beets slip right out of their skins with little effort.

Cool and peel. Let the beets cool in their foil packets until you can handle them. Unwrap and simply rub off the skins, and rinse to remove any small pieces of skin that stick.

yellow beets
Our beets were still a bit warm so we processed them without the sour cream to help cool them.
adding sour cream
After processing a bit, our beets were cool enough to add the sour cream and not have it melt.
processing red beets
By making the yellow dip first, you don’t need to clean the food processor before making the red beet dip.

Process. We recommend you process the yellow beets first. That way you can process the red beets immediately after with no cleaning of the food processor. Any remaining yellow will blend in with the red, not modifying the color, but, if you do it the other way around, well, you might get an off-yellow color. If your beets are cool enough that they won’t melt the sour cream, simply place all the ingredients (note the different colors use different ingredients) in the bowl of a food processor and process until smooth.

Swirl. You’ll probably do a better job of swirling together the two dips than we did, so place the two dips side by side in a bowl and use a spatula to swirl the colors together.

We loved the color and taste of both dips. The red did have a more complex flavor, with the walnuts and mint, but the yellow, even being mainly beets, was quite good, too. You can’t beat beets for bright vibrant colors; plus, they have a nice sweet taste that goes well with salty foods. We tried this dip on a small piece of bread as a little taste test and thought that this would also make a nice spread. Five stars.

Worth the trouble?

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