I love beets. THERE. I said it. I realize I may not be in the majority, so for those of you on the fence, I’ve created a dip to *hopefully* sway you.
The easiest way to try a new food that you may or may not loooove usually goes best when you don’t necessarily know it’s there. I firmly believe this is why people tolerate eating cauliflower in the morning – a smoothie with bananas, berries, and nut butters can completely disguise the taste of steamed cauliflower (and thank heavens for that). And so I’ve done something a bit similar…
I chose to blend steamed beets with beans, miso, and spices to create a spread with a bright and subtly sweet flavor, not to mention, a beautiful pink color. It’s truly the perfect complement to any savory meal, and yes, I am biased. Spread it on toast, eat with chips, maybe impress your friends/roommates/coworkers with a crudite spread involving a PINK DIP, the options are endless!
Beet Bean Dip
Yields about 1 and ½ cup
INGREDIENTS:
- ⅓ cup roasted beets
- 1 can salted (oops) cannellini beans – you can obviously use unsalted canned beans, I just accidentally bought salted…
- 2 t white miso paste
- ½ t cinnamon
- 1 T white wine vinegar
- Pinch (or a huge dash) of ginger
DIRECTIONS:
- Place all ingredients in a food processor or high-speed blender and blend away!
the exhale 