beets by k


I’m a big fan of dips as a go-to snack. They’re delicious (big flavor in a small bite!) easy (grab dip + dipping apparatus and you’re ready to snack!) and versatile (chips! bread! crackers! veggie sticks!). This is a dip I invented as a twist on a much blander version from one of my mother’s old handwritten recipe books. My husband, king of puns, named it “Beets By K”.

Beets By K – Chipotle Beet Dip

(makes about 2 cups of dip)

  • 3 medium to large beets
  • 4 cloves garlic
  • 2 medium chipotle peppers in adobo sauce, plus 1-2 Tbsp adobo sauce
  • 2 Tbsp olive oil (plus more to taste)
  • 1 Tbsp coriander seed
  • 1 Tbsp cumin seed
  • 3 Tbsp Greek yogurt (Wallaby is my favorite)
  • Salt to taste

First, scrub the beets clean and rub them with a little olive oil. Put them in an ovenproof baking dish and bake at 350 F for around 90 minutes – 2 hours. You’ll know they’re ready when you can easily pierce them with a fork. Remove them from the oven and allow them to cool completely. I like to roast the beets at night and then put them in the refrigerator overnight, and complete the dip the following day.

Use a paper towel or clean kitchen rag to rub the outer skin off the cooked beets. It should come off easily, but be warned! Everything they touch will turn bright pink – your hands, your paper towel, maybe even your bench top. Beets are dangerous!

Why yes, my nail polish does match the beets. Totally planned it that way.

Loosely chop the beets into quarters and place in a food processor fitted with a regular blade. Peel and roughly chop garlic and add to food processor, along with chipotle chillis, adobo sauce and olive oil.


Put the coriander seed and cumin seeds into a pan over low heat and toast them, stirring occasionally, until fragrant and lightly browned. Once ready, remove from heat and grind spices, either with a mortar and pestle or in a spice grinder. Add ground spices to food processor bowl.


Blend ingredients together in food processor until smooth and combined. Once uniform, add Greek yogurt and salt to taste and blend again until fully combined and a beautiful bright color. Eat now or refrigerate and eat later, and then immediately regret not making more!



  • If you’re sensitive to chilli flavor, start smaller with the chipotle peppers. Perhaps use one, then taste and see if you prefer more.
  • You can leave the yogurt out to make a very similar vegan version (double check the ingredients in your chipotles’ adobo sauce if this is you). I like adding it for a little added creaminess, but mostly because it makes the color pop!



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