Beetroot Bean Dip
Beetroot bean dip is a vibrant, nutritious snack and makes a perfect party appetizer for any occasions. It is delicious just on its own but to jazz it up a little more, I added a delicious tangy topping that not only enhances the flavor but also adds texture.
Ingredients
- 1 Beetroot
- 1 Head of garlic
- 1 can White beans
- 1 teaspoon salt
- Juice of 1 lemon
- ¼ cup Extra virgin olive oil
For Toppings
- 3 Olives
- 2 Slices of lemon
- Few fresh thyme
- 2 tablespoon Pine nuts
Instructions
- Trim the edge of the garlic and place in an aluminum foil. Also add the beet root. Drizzle a little oil and wrap it tight.
- Preheat the oven to 400F and place the foil in the oven. Let it roast for 30 minutes. Then let it cool completely.
- Once cooled, peel the beetroot and chop into rough bites.
- Wash the canned beans a few times to remove the excess flavor of the brine.
- To the blender add the beans, the beetroot, roasted garlic, lemon juice, salt and oil. Blend to a smooth purée. Spread it to a serving bowl.
- To make the topping, thinly slice the olives and finely chop the lemon slices. To a pan add the olives, lemon and fresh thyme with little oil. Let it sizzle for a minute and then layer it on top of the beetroot bean dip.
- If you are adding pine nuts, just roast it lightly and scatter on top of the dip.
- Enjoy with your choice of bread or store in a clean dry airtight jar in the fridge.
Nutrition
Calories: 337kcalCarbohydrates: 25gProtein: 10gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gSodium: 864mgPotassium: 598mgFiber: 6gSugar: 2gVitamin A: 27IUVitamin C: 1mgCalcium: 83mgIron: 4mg