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 - Nutritional Analysis
- Per Serving
- Calories
- 35.6 calorie
- Total Fat
- 1.3 grams
- Saturated Fat
- 0.2 grams
- Carbohydrates
- 5.7 grams
- Dietary Fiber
- 1.6 grams
- Protein
- 0.9 grams
- Level: Easy
- Total: 37 min
- Prep: 10 min
- Inactive: 15 min
- Cook: 12 min
- Yield: 8 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 35.6 calorie
- Total Fat
- 1.3 grams
- Saturated Fat
- 0.2 grams
- Carbohydrates
- 5.7 grams
- Dietary Fiber
- 1.6 grams
- Protein
- 0.9 grams
Ingredients
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
Directions
- 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.
- Place the beets, olive oil and vinegar into the bowl of a food processor and run until smooth.
- Season with salt and pepper, to taste. Taste and adjust seasonings.
