Vegan Beetroot Dip
This vegan beetroot dip is nutrient dense and packed with fresh herbs for a powerful flavor experience.
Servings 4 people
Ingredients
- 1 large beet (about 2 cups) peeled and chopped into ~1" chunks
- 2 tbsp olive oil
- 2 cloves garlic peeled
- 1 lemon juiced
- 1/2 cup fresh parsley stems removed and discarded
- 1/2 cup fresh basil stems removed and discarded
- 1 tbsp agave nectar
- 1/4 tsp salt
Instructions
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with silicone baking mat, parchment paper, or foil.
- Toss beet chunks with one tablespoon of olive oil. Spread evenly onto prepared baking sheet and roast in oven for 20-30 minutes, or until fork tender. Let cool for 5-10 minutes.
- Combine roasted beets and all other ingredients in a large food processor and blend until smooth, about 2 minutes. Scrape the sides of the food processor and blend for another minute, or until smooth.
- Serve with apple slices, pretzels, pita chips, naan, etc!
Notes
- You can use honey or your other favorite liquid sweetener instead of agave nectar, if desired. Just note that depending on which sweetener you pick, the recipe may not be vegan anymore.
- You can use bottled lemon juice instead of fresh, if desired. One lemon yields about 2 tbsp of juice.
- Store any leftovers in an airtight glass container in the refrigerator for up to 5-7 days.