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September 16, 2019
served on Fit n' Light Amaranth Plus Crispbreads
Beets are there for you, no matter the weather. In the winter, roast them for a hearty meal. In the summer, shave them raw and toss them in a bright salad. With fall just around the corner, bake them and pure them. Our hearts are currently BEETing for this super-easy and equally delish beet + walnut + bean dip. See what we did there?
What you need to know about this dip: It’s:
HOT pink Super creamy and flavorful Comforting Hearty Earthy Full of vitamins and minerals + Healthy
1. Preheat the oven to 350°. Put the beets in a small roasting pan and add 1/4 cup of water. Cover with foil and bake for about 45 minutes to 1 hour, until tender. Let cool slightly. 2. Peel the beets, cut them into wedges and transfer to a food processor. Add the garlic, chile, white beans and pulse until blended. Add the olive oil, walnuts and za’atar and puree. Season with salt and pepper. Scrape into a wide, shallow bowl. Scatter the walnuts, sesame seeds and avocado slices on top and serve with Amaranth Plus crispbreads.
PRO TIP: Beets come in all sorts of colors, shapes, and sizes. Some markets sell beets in “bulk bins” which consist of just the beetroot without the beet greens, while others may only sell beets in a bunch.
No matter where you find and purchase your beets, use this as a guide to picking the best beets every time!
DO AHEAD: Dip can be made 4 days ahead; transfer to an airtight container and chill.
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