Beet Dip

Yield: 10 servings
Preparation Time: 15 minutes
Cooking Time: 1 hour


  • 3 medium beets, trimmed
  • ½ cup sour cream
  • ½ cup tahini
  • 1 tablespoon fresh lemon juice
  • 2 small garlic cloves, chopped roughly
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 2 tablespoons fresh parsley, chopped


  1. Preheat the oven to 375 degrees F.
  2. Place the beets in the center of a large piece of foil.
  3. Fold the edges over to create a pouch.
  4. Arrange the pouch onto a baking sheet and roast for about 1 hour.  
  5. Remove from oven and keep aside the pouch, opened to cool completely.
  6. After cooling, remove the skin of beets and cut into wedges.
  7. In a food processor, add beets, sour cream, tahini, lemon juice, garlic, salt and black pepper and plse until smooth.
  8. Transfer the dip into a serving bowl.
  9. Drizzle with olive oil and sprinkle with parsley before serving.

Nutritional Information per Serving:

Calories: 123
Fat: 10.3g
Saturated Fat: 2.4g
Sodium: 59mg
Carbohydrates: 6.3g
Dietary Fiber: 1.8g
Sugar: 2.5g
Protein: 3g