Roasted Beet Dip.

A stunning and savory dip with just a hint of sweetness from the beets. This beet dip is the perfect simple and delicious appetizer to serve your sweetheart(s), young and old, for Valentine’s Day. It blends roasted beets with ricotta, plain whole milk yogurt and red wine vinegar, for a smooth, bright and earthy dip.

{{This post was originally posted on February 12th, 2015, but has been updated with new and improved images … including Lucca’s adorable chubby 4 year old hands.}}

An image of roasted beet dip in a white bowl with veggies around it

Eating at home > Eating out on Valentine’s Day.

We’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. Are you in the same boat? 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.

An overhead image of roasted beet dip

What’s on the menu at our house?

  • Appetizer: this roasted beet dip, colored naturally by red beets, one of our favorite vegetables to roast
  • Main: roasted salmon with cauliflower or broccoli + a loaf of olive bread from our favorite French bakery
  • Dessert: our favorite flourless chocolate cake. If you need a good chocolate cake recipe, this one from Real Simple doesn’t disappoint. It’s fudgey, dense, chocolatey and not overly sweet

An image of roasted beet dip with a hand dipping a chip

What’s great about this dip?

  • Easy to make. Simply roast the beets with olive oil, salt and pepper. Blend with ricotta, whole milk plain yogurt and a splash of red wine vinegar. And serve. If you have leftover dip, it’s great the next day overtop salads, spread on bread or served alongside roasted fish or baked chicken
  • Look at that color! That’s the color of love right there
  • Delicious. These simple ingredients, when blended together, make something extraordinary
  • It’s good for you. Beets provide an excellent source of folate, contain potassium and are loaded with antioxidants (as evidenced by their gorgeous hue). Plus the ricotta and yogurt provide calcium, some Vitamin D and protein. If you prefer a lower-fat dip, use reduced-fat ricotta and low-fat plain or Greek yogurt. Serve the dip with veggies (we used carrot and Little Leaf lettuce – their lettuce is crisp and perfect for dipping and scooping) and whole grain chips – or pretzels

A food processor with ingredients for a beet dip

Pop the ingredients into the food processor and blend!

A food processor with beet dip

Pour into a serving bowl, garnish with some fresh or dried chives and freshly ground black pepper. And I sprinkled a bit of feta here too, just for a white of pop (purely for the photos).

An image of roasted beet dip with a knife in it

Then serve with veggies, chips, pretzels – whatever crunchy snacks you like.

A white plate with beet dip, a chip and veggies

Here’s how to make this easy Roasted Beet Dip:

Roasted Beet Dip

A stunning and savory dip with just a hint of sweetness from the beets. This beet dip is the perfect simple and delicious appetizer to serve your sweetheart(s), young and old, for Valentine’s Day. It blends roasted beets with ricotta, plain whole milk yogurt and red wine vinegar, for a smooth, bright and earthy dip. 
Course Appetizer
Cuisine American
Keyword Beet Dip, Roasted Beet Dip
Total Time 40 minutes
Servings 6

Ingredients

  • 3 medium organic beets, scrubbed and trimmed
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon ground black pepper
  • 1/2 cup plain whole milk yogurt you can also use Greek yogurt, if preferred
  • 1/2 cup ricotta
  • 2 tablespoons red wine vinegar

For serving

  • carrot sticks, crispy lettuce, other veggies, whole grain chips, crackers, pretzels

Instructions

  • Preheat oven to 425. 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.
  • 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 30-35 minutes until tender, turning halfway through.
  • Let beets cool slightly then add to food processor, along with yogurt, ricotta and red wine vinegar. Pulse until blended and smooth.
  • Season to taste. Pour into a serving bowl.
  • Serve with veggie sticks, whole grain chips, pretzels, etc.

 

 

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