Ginger Beet Dip


This dip is just as tasty as it is bright and festive and is sure to win over even those who typically don't care for beets at your next party! Not only does this dip look more exciting than your typical party dip it is much richer in phytonutrients and loaded with health benefits. Beets have the ability to lower blood pressure several points within as little of 30 minutes after ingestion as they are rich in nitrates which produces nitric oxide that promotes vasodilation. For this reason beets and beet juice can also make a great pre-workout snack or supplement. This recipe is grain free, legume free and nut free! 


3 -4 medium beets

1/2 cup tahini

4 oz soft goat cheese 

Juice of 1 lemon 

1/4 cup olive oil

2-3 tsps grated ginger

1 garlic clove

1/4 cup filtered water or more to thin

1/4 tsp salt or to taste 


First prepare by skinning your beets and cutting them into cubes before roasting your beets in the oven at 375F for about 15-25 minutes or until tender. Sometimes I decide to roast the beets the night before and allow to cool in the refrigerator overnight. Once your beets have been cooked place them in the food processor with your garlic, ginger, tahini and lemon juice and mix well. Add in your goat cheese and olive oil and water (if needed) to thin to desired consistency. I usually add about 1/4 cup or more of water depending on how dry the beets were after roasting. Remember the mixture will firm up after being stored in the refrigerator but needs to be thin enough to dip! Serve with vegetables or desired crackers and enjoy! 

Lindsay Reno