Just in time for Valentine’s Day – the perfect appetizer in the shade of love. Roasted beet dip made simply with beets, ricotta and Greek yogurt.  Serve this to your sweetie this Saturday night with sweet potato chips for dipping. Garlicky roasted beet dip via JennySheaRawn.comWe’ve always avoided date night on Valentine’s Day. Not a fan of crowds, over packed restaurants and lackluster service on a day when everyone heads to their favorite restaurants. And Saturday, surprise surprise, we will be getting yet another major snowstorm, for a grand total of 7 feet or so over the past few weeks alone. So, we’ll be going out Friday night and making a special dinner at home for Valentine’s Day.

The appetizer on the menu this year will be this beautiful dip, colored naturally by red beets, one of our favorite vegetables to roast. The rest of the menu is a secret, but there will be chocolate. There will always be chocolate.

This dip is really easy to make. Simply roast the beets with olive oil, salt and pepper. Blend with ricotta, Greek yogurt and a splash of vinegar. And serve. You’ll have extras (if it’s just the two of you), which will be great the next day overtop salads, spread on bread or used as a dip for veggies.

garlicky roasted beet dip via JennySheaRawn.comHere’s how to make it:

Roasted Beet Dip

Total Time: 50 minutes

Yield: 6

Roasted Beet Dip

Ingredients

  • 3 large beets, scrubbed and trimmed
  • Garlic salt
  • Freshly ground pepper
  • 1 tablespoon olive oil
  • 2 tablespoons rice vinegar
  • ½ cup 4% plain Chobani Greek Yogurt
  • ½ cup part skim ricotta
  • Sweet potato chips (we love Food Should Taste Good) for serving or a mix of vegetable crudite

Instructions

  1. Preheat oven to 425. Cut beets into bite-sized pieces. Toss with olive oil, garlic salt and freshly ground pepper.  Place beets on a baking sheet or in a cast-iron skillet and roast for 35-40 minutes until tender, flipping halfway through. Let beets cool slightly then add to blender or food processor, along with rice vinegar, yogurt and ricotta. Pulse until blended and smooth, 2-3 minutes. Serve immediately (will be slightly warm) with sweet potato chips or a mix of vegetables for dipping.  Or make ahead up to a day, chill and let sit at room temperature for 10-15 minutes before serving.
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