I’m on a mission to use all the vegetables in my garden. I hate seeing food go to waste, especially when I have worked so hard to produce it! Because of this mission, I’ve been experimenting with new ways to use vegetables. In particular, my beet plants have been thriving, so I broke out the blender and created this dip.
Garlicy-y, tangy and full of color, this beet dip is my new favorite veggie dip. Below, Jamisen and Lily help me pull the beets out of the garden. Because of the gorgeous pink color, the kids love this dip too. I can’t wait to bring it to a party, who can resist a hot pink appetizer? If you prefer a texture closer to hummus, reduce the amount of greek yogurt.
Goat Cheese Beet Dip
2 cups roasted beets, chopped
1 cup non-fat greek yogurt (plain)
15 oz. garbanzo beans, washed and drained
1 cup goat cheese
2-3 cloves of garlic, minced
Lemon juice from 1/2 lemon
Salt and pepper to taste
ONE: To roast the beets, first wash and remove the stems. Heat oven to 400 degrees, and wrap in aluminum foil. Place beets into the oven for 60-90 minutes, depending on the size. Beets are done when a knife can easily be inserted. Remove from the oven, allow to cool and peel off the skin.
TWO: Once the beets are fully cooled, chop into small cubes. Place beet, and the remaining ingredients into a blender or food processor and blend until smooth.
THREE: Garnish with goat cheese and lemon zest if you’d like. I love dipping with pita bread, carrots and cucumbers!
What is your favorite way to cook with fresh produce?
I love beets and can’t wait to try this. It sounds like humus with beets, yogurt and goat cheese. Thanks for a new way to eat these wonderful roots.
Hi Rose!
This dip is so delicious! Hope you enjoy it. 🙂
-Kelsey with Bramble Berry
This looks amazing! Now I just need to figure out how to not eat all the beets and goat cheese before adding them to the mix.
Hi Christine!
That’s definitely a challenge! 🙂
-Kelsey with Bramble Berry
I wish Twitter had like buttons. I found your tweet about this post there and I was like, “oh yeah sounds good, let’s like it because I might make it. Wait, no, no like because Twitter.”
Hi Melissa!
Twitter is a unique social media site, that’s for sure. You can favorite tweets though!
-Kelsey with Bramble Berry
The garden *always* makes more of some things than I can eat! Besides freezing and canning, there are a few more alternatives that would LOVE to have your extra!
Many local food banks will accept fresh donations!
Find a senior housing building — not necessarily assisted living, but one that allows independent living. Many seniors would love your extras. Leave it in the lobby or common area with a “help yourself” note.
Often, soup kitchens, Meals on Wheels, and Women’s shelters will accept these treasures, too. And you know your bounty is going to someone who will genuinely appreciate it!
If you’re keeping it, try finely grating zucchini or squash into either chocolate cake or gingerbread. Greens are appreciated by many pets, and can be blanched, finely chopped, frozen, and stored for later use in anything. Chop and sauté multiple veggies. Make gravy with stock, and add bits of left over meat, if you desire, or have any. Bake in a pastry shell with a sprinkle of cheese for a nice warm fall dinner. ALL Herbs can be blanched, and made into “pesto” with a drizzle of olive oil. Freeze in an ice cube tray, and have “fresh herbs” all winter long. Roasted veggies are fabulous, and taste different from steamed. These are great to throw into pastas, mash, or just eat.
Hello!
Thanks for those amazing tips! 🙂
-Kelsey with Bramble Berry
Oh, this sounds fabulous! I wonder how it would work with Feta, which has a saltier taste, but a similar consistency to goat’s milk. I just happen to have Feta on hand. I’ll have to pick up some beets. I love them. I’ve read they are the most nutrient-dense of the root veggies, given their dark color. Love that hot pink look! It has that real W(O_O)W factor!
Hi Patricia!
I bet feta would be delicious in this recipe. 🙂
-Kelsey with Bramble Berry