garlic beet hazelnut dip

Roasted Garlic Beet Hazelnut Dip

I love vegetables and dip and I love chips and dip; but that dip usually doesn’t fair well with my waist line so I am always looking for new dips to make that are healthy and tasty! Enter roasted garlic beet hazelnut dip! This recipe is inspired by a beet and walnut dip that I stumbled upon in one of my many Pinterest sessions. First, I don’t really like walnuts that much; I find them bitter and dry.  Do you know what I mean by dry? They stick to my mouth and I can’t seem to get rid of the bitter taste! Second, since I don’t like walnuts, I never have them in my house; instead I had a bag of hazelnuts and figured they would go nicely with roasted beets! And they did! Lastly, I love beets and have wanted to make a beet dip for a while now! And that’s how the roasted garlic beet hazelnut dip came to be! 

garlic beet hazelnut dip

Roasted Garlic Beet Hazelnut Dip

garlic beet hazelnut dip

To start, I had two kinds of beets that I used for this recipe. I had chioggia and cylindrical beets. Chioggia beets are also known as candy cane or bullseye beets because they are red and white striped! They are really pretty and I have a few left that I can’t wait to use in a bright colourful salad! And cylindrical beets are your basic beet in a long, cylinder form, hence the name.

garlic beet hazelnut dip

I peeled and chopped up my beets and put them in an oven safe roasting dish. I peeled an entire bulb of garlic (have I mentioned I love garlic?) and tossed the cloves in with the beets. I added coconut oil to the beets and garlic, sprinkled salt and pepper and tossed well to coat. I roasted the beets and garlic in the oven at 375 degrees F for 25 mins.

garlic beet hazelnut dip

I diced 1/2 an onion and after the beets and garlic roasted for 25 minutes, I added in the diced onion and the hazelnuts and roasted for another 10 minutes. Next I removed the roasting dish from the oven and let everything cool. 

In a food processor (a blender works well too), add roasted vegetables and nuts, herbs, tahini and lemon juice and blend until everything is combined into a puree and is a thick consistency. If too thick, add a little water to thin it a little. 

Transfer dip to a serving dish and serve with fresh cut vegetables, pita chips or your favourite cracker. Or if you are feeling creative, try this dip as a spread on a roast beef sandwich! Delicious!

garlic beet hazelnut dip

Roast Garlic, Beet and Hazelnut Dip
A bright colourful dip made with delicious sweet beets, nutty hazelnuts and a good bite from garlic!
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. 2 large beets (any kind), cut into chunks
  2. 1 garlic bulb, peeled leaving only the cloves
  3. 2 tbsp coconut oil
  4. Pinch sea salt and fresh ground pepper
  5. 1/2 onion, diced
  6. 1 cup hazelnuts
  7. 1 tsp cumin, dried
  8. 1 tsp coriander, dried
  9. 2 Tbsp tahini paste
  10. 2 Tbsp lemon juice
Instructions
  1. Preheat oven to 375 degrees.
  2. Put the garlic cloves and beets into a oven safe roasting pan. Add coconut oil and sprinkle sea salt and pepper over vegetables. Toss well to coat.
  3. Roast the beets and garlic in the preheated oven for 25 mins. Give the mixture a stir once or twice during roasting.
  4. Add in the diced onion and the hazelnuts and roast for another 10 minutes.
  5. Remove the roasting dish from the oven and let everything cool.
  6. In a food processor (a blender works well too), add roasted vegetables and nuts, herbs, tahini and lemon juice and blend until everything is combined into a puree and is a thick consistency. If too thick, add a little water to thin it a little.
  7. Transfer dip to a small bowl and serve with fresh cut vegetables, pita chips or your favourite cracker.
Chews and Brews http://www.chewsandbrews.ca/
Do you love beets too?!  Check out this incredible food blog that is everything beets! Just Beet It

As a dip or as a sandwich spread – how would you use this roasted garlic beet hazelnut dip recipe? 

garlic beet hazelnut dip

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