Beet Dip Laura Recipes

BEET DIP WITH LABNEH

Beet Dip With Labneh image

This recipe for a delicious raw beet dip comes from Botanica, a vegetable-focused restaurant in Los Angeles run by Emily Fiffer and Heather Sperling. The recipe is easy - throw everything into the blender raw - though it requires a little time for the blades to break down the beets with walnuts, olive oil and a few other aromatics. Fiffer and Sperling cleverly adapted the dip from muhammara, the Middle Eastern spread made from red peppers. Using beets creates another dish altogether, but one that tastes bright, sweet and earthy. Serve it with a dollop of labneh, as well as warm pita and quartered Persian cucumbers for dipping, and generously drizzle everything with olive oil and crunchy salt.

Provided by Tejal Rao

Categories easy, quick, snack, dips and spreads, appetizer, side dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 medium beet or 1 bunch small beets (about 1/2 pound), peeled and roughly chopped
1 cup whole walnuts, toasted, plus chopped walnuts for garnish
1 lemon, juiced, plus additional, for zesting and juicing
1 tablespoon pomegranate molasses
1 teaspoon chile flakes, such as Urfa
1 garlic clove, peeled
1 teaspoon kosher salt, plus more to taste
1/2 cup extra-virgin olive oil, plus more for garnish
Freshly ground black pepper
1 cup labneh, for serving
Torn pita, for serving
3 Persian cucumbers, quartered, for serving

Steps:

Put the beets, whole walnuts, lemon juice, pomegranate molasses, chile flakes, garlic and salt into a food processor or blender. Purée on high until beets and nuts are finely chopped. Scrape down the sides, and blend again, until the mixture gets slightly smoother. Add the olive oil, and blend again, scraping down the sides, until mixture forms a coarse purée. Taste, and adjust seasoning with salt, pepper and additional lemon juice, if desired.
Spoon labneh into a bowl, smoothing it, then heap the beet dip on top. Top with a generous drizzle of olive oil and chopped walnuts; grate some lemon zest on top. Serve with pita and cucumbers for dipping.

ROASTED BEET DIP

ROASTED BEET DIP image

This bright red beet dip looks as good as it tastes. We flavour it with roasted garlic, lemon juice, cumin and chili powder. Serve it with pita chips or melba toast.

Categories Starters

Yield Makes 1 cup.

Number Of Ingredients 8

Ingredients

1 head garlic
2 medium beets, trimmed
1 tbsp fresh lemon juice
1 tbsp olive oil
1/2 tsp cumin
1/2 tsp salt
1/2 tsp freshly ground pepper
1/4 tsp chili powder

Steps:

Cut top 1/4 inch off garlic head. Individually wrap beets and garlic tightly in foil and place in a baking dish.
Bake at 400ºF until tender when pierced with a fork, about 40 minutes for garlic and 1 1/4 hours for beets.
Unwrap beets and garlic; cool. Peel beets and cut into chunks; place in a food processor.
Squeeze softened garlic out of skins into food processor. Add remaining ingredients (lemon juice through chili powder) and puree until smooth.
Transfer to a serving dish. Cover and refrigerate for at least 1 hour or up to 24 hours.
Serve with pita chips or Melba toast.

Nutrition Facts : Calories 31 Calories, 1.8 g fat, 0.6 g protein, 3.5 g carbohydrate, 6.9 g fibre, 163 mg sodium

CREAMY BEET DIP

Creamy Beet Dip image

Provided by Liza Schoenfein

Categories Condiment/Spread Food Processor Appetizer Roast Fourth of July Vegetarian Root Vegetable Beet Sour Cream Self Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 8

Ingredients

1 1/2 pounds beets, halved
Parchment paper
3/4 cup light sour cream
Juice and zest of 1 lemon
Pinch ground cardamom
1/4 teaspoon salt
1 small clove garlic
Whole-wheat pita wedges (optional)

Steps:

Heat oven to 425°F. Roast beets on a cookie sheet lined with parchment paper, turning once halfway through, until soft, 45 to 60 minutes. Remove from oven and let cool. Peel beets under running water. In a food processor, combine beets, sour cream, 2 teaspoons juice, cardamom, salt and garlic; blend until smooth. Transfer to a bowl and garnish with zest to taste. Serve with pita, if desired.

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