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A happier, healthier you

Recipe of the Week: Beautiful Beet Dip

by Coach Claire

This dip is a crowd-pleaser, and is even popular with kids thanks to the vibrant pink color! Pair with sliced carrots, cucumbers, or whole grain crackers. It’s also wonderful on sandwiches and wraps.

Ingredients

- 2 medium beets

- 1 small parsnip (optional, adds a nice flavor to the dip)

- 1 can of chickpeas

- 3 tablespoons of tahini

- 1 clove of garlic

- Juice from one lemon

- Salt and pepper, to taste

- ¼  cup of olive oil

Directions

  1. Preheat the oven to 375 degrees.
  2. Peel and slice beets and parsnip, if using.
  3. Spread out evenly on a sheet pan and drizzle with about a tablespoon of olive oil, salt and pepper and place in the oven for about 15-20 minutes, or until the beet slices can be easily pierced with a fork.
  4. Meanwhile, drain the can of chickpeas.
  5. Once the beets are ready, combine all of the ingredients in a food processor and blend until everything is smooth and incorporated. If the dip seems too thick, consider adding a tablespoon or two of warm water to thin it slightly. 

Makes 20 servings

Nutrition per serving: 

Calories: 118 calories, Total fat: 5g, Carbs: 14.5g, Fiber: 4.2g, Protein: 4.6g,  Sodium 244mg


beet dip 2

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