Beet + White Bean Spread


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I absolutely love the vibrant color of this dip. It makes for a fun, Valentine’s Day themed appetizer and is super simple. Plus, it brings beets to the table in a new way and rounds out their earthy flavor, making them more approachable to beet-lovers and beet-skeptics alike.  You choose the amount of beet that works for you, so if you are still on the skeptic side, start with one and add from there.  
Beets are such a rich source of antioxidants and also contain compounds that help with blood flow and circulation, making them heart healthy and a very sexy food at the same time, perfect for your Valentine’s Day meal!

Serves 4-6

1-2 medium beets, cooked and peeled
2 cups cannellini beans, rinsed and drained
3 Tablespoons tahini
1 clove garlic, peeled
juice of 1/2 a lemon
1/2 teaspoon sea salt
2-3 sprigs fresh thyme, leaves removed and chopped
2-4 T olive oil

First, roast the beets wrapped in foil at 375 for 30 minutes or until soft.  Allow to cool, then peel with a vegetable peeler or paring knife and chop into quarters.

Place the beets in your food processor or blender along with the beans, tahini, garlic, lemon juice, sea salt and chopped thyme leaves.  Blend until smooth and incorporated, then slowly stream in the olive oil and continue to blend until a silky texture is reached.  Adjust seasonings as needed and serve with vegetable dippers or these Brown Rice + Herb Crackers.

One thought on “Beet + White Bean Spread

  1. Ooh, my kind of dip! I loove roasted beets in every form, I’ve eaten them by themselves, on salad, in hummus, in pesto, and in burgers. This dip should be next. By the way, I made your lamb burgers + sauce + grain free tabouli this week. They were a hit.

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