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5 1817

Nutty Beet Dip

Super creamy roasted beet dip, perfect pair with warm breads and chips or as a veggie dip.


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  1. 6 medium beets trimmed
  2. 2 small cloves of garlic, minced
  3. 1 red chile pepper, seeded and minced,
  4. 1 cup plain Greek Yogurt
  5. 3 tbsp extra-virgin olive oil
  6. 1 ½ tbsp. pure maple syrup
  7. 1 tsp salt
  8. ¼ cup roasted hazelnuts or cashews or walnuts
  9. 2 tbsp goat cheese crumbled
  10. 2 scallions sliced



  1. Peel roasted beets, cut into wedges, then transfer into Ventray blender
  2. Add all ingredients except goat cheese and scallions
  3. Blend using speed 5 for about 2-3 minutes
  4. Add in nuts, cheese, scallions, pulse for 1 minute or until well blended
  5. Season with salt and pepper to taste

Oven Directions

  1. Preheat oven to 360°F
  2. Put beets in small roasting pan, add about ¼ cup of water
  3. Cover with foil, bake for about 1hr or until tender, cool slightly



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