Roasted Garlic Beet Dip
This simple and healthy roasted garlic and beet dip is as beautiful as it is tasty. With only four ingredients it’s easy to make a batch to serve with vegetables, chips, crackers or as a sauce for roasted vegetables or pasta! Bonus - it’s vegan and paleo!
- 1 15 oz can beets or 2 medium beets, peeled and roasted
- ¼ cup tahini
- 1 head garlic roasted
- 1 tablespoon olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
Preheat oven to 400 degrees
Cut about 1/2 inch off the top of a head of garlic. Place garlic on aluminum foil and drizzle with oil.
Wrap the aluminum foil completely around the bulb and bake for 45-55 minutes. Let cool for a few minutes before squeezing out the roasted garlic.
Making Roasted Garlic and Beet Dip
Put the roasted garlic, beets, tahini, and olive oil in a blender.
Blend until smooth.
Add more salt and pepper if needed and re-blend.
This recipe will keep in the fridge for 3-5 days
Serving: 2tbsp | Calories: 48kcal | Carbohydrates: 5g | Fat: 2g | Sodium: 148mg | Potassium: 59mg | Sugar: 3g | Vitamin A: 15IU | Vitamin C: 0.8mg | Calcium: 8mg | Iron: 0.3mg