Beet Dip
Maine SNAP Ed
16 portions
10mThis is a nutritious, colorful way to celebrate fall root vegetables! Recipe from Maine SNAP-Ed and FoodHero.org.
What you will need
2 cans (14 oz) beets, drained, or 3 cups cooked from fresh (about 12 2" round)
1/4 cup lemon juice (from 1-2 lemons)
2 cloves garlic, minced, or 1/2 tsp garlic powder
2 teaspoons ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons sesame tahini (optional)
(Nutritional facts 116 calories, 6.79 g fat, 13.91 g carbohydrates, 2.74 g protein, undefined mg cholesterol, 576 mg sodium)How to cook
1
2
Wash your hands, all produce, and surfaces thoroughly. Drain beets if using canned. Boil, steam, or roast if using fresh. Mince garlic. Squeeze lemon juice if using fresh.
3
Combine beets, garlic, cumin, salt, pepper, lemon juice, and tahini if using in a blender or food processor. To make a chunky version if you don’t have a blender or food processor, mash beets with a potato masher or fork to desired consistency. Add remaining ingredients and water or beet juice if needed.
4
Add extra water or beet juice as needed to reach desired consistency.
5
Serve with carrots, celery, jicama, or whole wheat crackers. Refrigerate within 2 hours.
6
Comments