My dear friend and cooking, gardening and back yard foraging extraordinaire, Susan Gouveia, just published a Roasted Beet Dip recipe that is packed with nutrients, beautiful to serve and simply delicious!
Beets are super nutritious. The Romans used to grow beets mainly for the beet tops, the greens. If you keep the beet root in the ground, it will continue to grow greens as you harvest them. The Romans used beets for sexual enhancement and athletic performance!
This recipe however utilizes the root of the beet. You can use either golden or red beets. The beet root power adds extra nutrients and more color. Archaeologists found paintings of beets on the walls of brothels in Italy after the Mount Vesuvius explosion.
Beets are also full of calcium, iron, potassium, manganese, B6 and vitamin C. You can add an optional Beet root power for added nutrition and color.
This recipe was created by Susan Gouveia from the Garden Goddess Society. The original publication of this recipe can be found here… Roasted Beet Root Dip Recipe
| Prep Time | 30 minutes |
| Cook Time | 20 minutes |
| Servings |
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- cup beets roasted or steamed
- /3 cup walnuts
- 1 T grated fresh horseradish root or you can use the prepared in a jar
- 3 T Greek plain yogurt or use plain coconut yogurt as a nondairy alternative
- 1 T fresh lemon juice
- 2 pinches lemon zest-fresh
- 1 whole garlic clove
- 1 T olive oil
Ingredients
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