Recipe courtesy of Kathleen Daelemans

Beet Dip

Name: Beet Dip
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H12M0.000S
Total time: P0Y0M0DT0H37M0.000S
Yield: 8 servings
Cuisine: american
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

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Level: Easy
Total: 37 min

Prep: 10 min
Inactive: 15 min
Cook: 12 min

Yield: 8 servings

Nutrition Info

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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.