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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:
〰 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.
Did you make this recipe? We get crazy excited when you make our recipes and we always love to see how they turn out. Tag @smartbitesnacks on Instagram and hashtag it #SmartbiteSnacks
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April 22, 2020
December 22, 2019
It’s important in the life of a snacker to have a collection of condiments and spreads so vast you’ll never get bored. Or this is what we tell ourselves when we go hunting in the pantry for our precious salted vanilla peanut cacao spread. Everybody’s favorite ingredients—vanilla, peanuts and cacao—mixed together into a spread and there is nothing not to love about this fact.
This brilliant spread has the smooth, spreadable texture of peanut butter, but a rich, chocolaty flavor that we have to admit—tastes like frosting. The jar beside our keyboard as we speak won’t last too long. Homemade! Delicious! It whispers. Vegan! 100% Pure! We almost forgot one: Gluten-free! There’s a lot going on here. But this is a chocolate spread, people, made with powdered sugar. If you want health food, sub with maple syrup.
December 15, 2019
Lentils in the morning, lentils in the evening, lentils at suppertime. We stan lentils over here at Smartbite Snacks. What’s not to love? They're cheap, relatively quick-cooking, packed with protein, and cute as hell. And, to top it all off, they're an essential component of one of our all-time favorite food categories: The Soup Group.
The soup weather is here to stay for a while and nothing makes us crave soup like a little bit of rain and little bit of freezing temperatures. Red lentils are your mush-town friends when you crave that fall-apart texture when you’re making that thick, full of chunks and flavor coconut-y + mushroom-y lentil and tomato curry. Oh, hell yeah. It’s starting to smell like soup.
We don't put junk in our snacks and we don't send it either.
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