Pink Dip! (Vegan White Bean Beet Dip)

I MEAN HELLO. That color.

The very best thing about cooking with beets IMO.

So, this dip happened when Mark and I went out for his birthday a few weeks ago (same place that inspired this recipe!). They always bring bread and some sort of white bean spread to the table as soon as you order.

Side note: If a place brings you free bread, it’s always worth the trip. Always.

When we’ve been to that restaurant in the past, it’s been super simple: white bean, olive oil, garlic, salt, pepper. Done.

But this past time, it came to the table and it was bright pink.

We gobbled it down in a minute, and then asked for seconds. It was awesome. Super creamy, definitely garlicky, a little lemony, and just the right amount of sweet and earthy from those beets.

As soon as I saw the color, I knew a remake needed to happen on Fooduzzi. Because we love color here. And because it’s almost Valentine’s Day and have you ever seen a more perfect dip for the day of love?

I. Think. Not.

Okay, this dip is really simple. Like really simple. And it all comes together in a blender! Three cheers for minimal dirty dishes!

First: we gotta roast a beet. And (this is kind of hysterical because I have not-so-subtly dubbed myself the Queen of Roasted Vegetables) I had never actually roasted a beet before this recipe.

I KNOW. What in the world. I actually remember back before Mark and I were a thing, he bought me a beet so I’d have some food at his apartment. It was adorable, but I never actually cooked the thing because I was scared of messing it up. Ha.

Unsurprisingly, roasting a beet is simple and delicious like woah. I will be roasting many more beets in my future. But if you’re adverse to DIY’ing it, Love Beets makes vacuum-sealed roasted beets that are awesome.

Snag your blender and toss in the following: some beet chunks, white beans (cannellini if you’re fancy), garlic, lemon juice, olive oil, salt + pepper, and just a wee bit of honey. If you’re a strict vegan or avoiding honey for any reason, no worries. Agave works great or I saw a fancy bee-free honey at Whole Foods that you could try! It’s made from apple juice and looked just like the real thing. How cool is that?

Then: blend! And drizzle in some ice water. That’s a trick I stole from Jessica, and it helps make everything nice and creamy without a ton of olive oil.

Don’t get me wrong: I love me some olive oil. But I was going for a lighter dip today. We’ll get our decadence in next week – don’t you worry. ;)

As for serving up this dip, it’s totally up to you. It’s great with veggies, but it’s really really great with something carby. Think pita chips, toast, or naan.

You do you, friend. But just remember to do it pink.

Pink Dip (Vegan White Bean Beet Dip)

From Fooduzzi at https://www.fooduzzi.com/2018/02/white-bean-beet-dip/

https://www.fooduzzi.com/wp-content/uploads/2018/02/pink-dip-vegan-white-bean-beet-dip-6.jpg

Prep: 5m

Yield: ~2 cups

Total: 0h 5m

A beautiful, tasty dip that's healthy and perfect for snacking! Naturally gluten free and vegan.

You'll Need...

• 2 15-oz. cans white beans (also known as cannellini beans), drained and rinsed
• 1/4 cup chopped roasted beets*
• 1 Tbsp. honey (or agave or vegan honey)
• 2 Tbsp. extra virgin olive oil
• 2 Tbsp. fresh lemon juice
• 1 large garlic clove
• salt + pepper
• ice water (in a liquid measuring cup with a spout)
• to top: fresh parsley, hemp hearts, chia seeds, salt + pepper, olive oil

Directions

1. Add your white beans, beet chunks, honey, oil, lemon juice, and garlic in a blender (or food processor). Season with salt and pepper, and blend, drizzling in the ice water to help everything come together and smooth out. You may need to stop the motor and scrape down the sides so everything is blended well and incorporated.
2. Once the dip is to your desired consistency, taste and adjust seasoning as necessary. Serve with your favorite veggies or carbs!

Additional Notes

*You can buy pre-roasted beets or roast it yourself! Preheat your oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Scrub your beet, and then rub it with a bit of oil. Roast for 40-60 minutes, or until knife-tender (this is all dependent on the size of your beet). When it's cool enough to handle, use a paper towel to remove the skin (it should rub right off). Chop into chunks and use 1/4 cup in this recipe.

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