Recipe courtesy of Kathleen Daelemans

Beet Dip

  • Level: Easy
  • Total: 37 min
  • Prep: 10 min
  • Inactive: 15 min
  • Cook: 12 min
  • Yield: 8 servings
  • Nutrition Info
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1 pound beets, peeled and cut into 1/4-inch chunks

1/4 cup water

2 teaspoons olive oil

1 tablespoon balsamic vinegar

Coarse salt

Cracked black pepper


  1. Place beets in a microwave proof dish. Cover tightly with plastic wrap and cook on high 10 to 12 minutes or until very soft and tender. Cool for 15 minutes.
  2. Place the beets, olive oil and vinegar into the bowl of a food processor and run until smooth.
  3. Season with salt and pepper, to taste. Taste and adjust seasonings.

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