Roasted Beet Dip

8 70 145
Ingredients Minutes Calories
Prep Cook Servings
10 min 1 h 6
Roasted Beet Dip
Health Rating


2 beet(s) Beets, raw (peeled, cut into chunks)
1 tbsp Coconut oil (melted)
1/3 cup Extra virgin olive oil
1/4 cup Water
1 tbsp Apple cider vinegar
1 whole lemon(s) Lemon juice
2 clove(s) Garlic (peeled)
1/2 tsp Salt


Preheat your oven to 400 degrees. Arrange the beets in a baking dish and coat with the coconut oil. Bake for 1 hour or until tender, stirring every 20 minutes.

Let the beets cool for 10 minutes and then place them in a blender or food processor with the olive oil, water, apple-cider vinegar, lemon juice, garlic, and salt. Blend until a thick paste forms, if it is too thick add more olive oil one tablespoon at a time.

Serve on fresh vegetable slices.

Nutrition Facts

Per Portion

Calories 145
Calories from fat 129
Calories from saturated fat 33
Total Fat 14.4 g
Saturated Fat 3.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 8.9 g
Cholesterol 0
Sodium 220 mg
Potassium 101 mg
Total Carbohydrate 3.4 g
Dietary Fiber 0.6 g
Sugars 2.0 g
Protein 0.5 g

Dietary servings

Per Portion

Vegetables 0.4

Energy sources