beets by k

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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!

peeling_beets
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.

garlicblender-1

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.

toast_spicesblend

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!

beets_by_k

NOTES:

  • 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!

beets_by_k_1

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