Do you have a favorite vegetable? It’s hard to decide (because there are SO many to love) but I love beet.! They are so tasty, they can be used and prepared in so many different ways (including their delicious greens) and they make everything pink! (Clearly a key point.)
A few fun beet facts:
- In many cultures the belief persists that if a man and a woman eat from the same red beet then they will fall in love.
- Beets can be made into a wine that tastes similar to port.
- In Australia, a true Oz-style burger must have a slice or two of beets. Even McDonalds and Burger King have had to include it in their menus.
One of my favorite ways to use beets is in a beany dip. They make it pink, which kids (and adults) love. I have even had people that hate beans and beets say they like this dip. So give these recipes a try!
Beet Black Bean Dip
1 can Black Beans, drained and rinsed
2 large cooked Red Beets, peeled and diced
2 large cloves Garlic, minced (…or 3 cloves if you love garlic like me!)
1 tbsp Balsamic Vinegar
1 tbsp Soy Sauce
2 tbsp Olive Oil
1 tsp Cumin Powder
Couple shakes of cayenne pepper, or crushed red pepper
1/2 tsp Black Pepper, freshly ground
1/4 cup Parsley, chopped
Sea Salt to taste
Place all ingredients into a food processor and blend until smooth, stopping to scrape down the side of the processor during the process. Add a small amount of water or olive oil if the dip is too dry. Season with salt, to taste. Garnish with more fresh parsley. Serve room temperature, or chilled.
1 can (19 oz or 540 mL) chickpeas, rinsed and drained
2/3 cup cooked beets
1-2 large clove garlic, chopped
3 tbsp olive oil
2 tbsp tahini (can be replaced with PB if needed)
juice of 1 lemon
1/3 – 1/2 cup fresh dill
sea salt & pepper to taste
1/4 – 1/3 cup water
Combine all ingredients except water in a food processor, and blend until combined. Add water until desired consistency is reached (you may not need any). Allow to sit for several hours in the fridge before serving to let flavors meld.