4
1 rating

Smoked Beet Dip

Smoked Beet Dip
Yelp/Nina P

Smoked Beet Dip

This simple, healthy beet dip comes from Porkchop & Co. in Seattle. Serve it just like the restaurant does: on grilled sourdough bread with blue cheese.

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Notes

For those who don’t have outdoor smoker, Porkchop & Co.’s chef and owner Paul Osher uses an electric indoor Big Chief. Priced under $150, it is an economical and easy way to add smoke into your cooking repertoire.

Ingredients

For the smoked beets

  • ⅓ Pound beets
  • Olive oil, for brushing
  • Salt

For the smoked beet purée

  • 1 Cup toasted almonds
  • ½ Cup olive oil
  • ¼ Cup Sherry vinegar
  • 4 cloves garlic

Directions

For the smoked beets

Preheat the oven to 400 degrees F.

Peel the beets, then slice into ½-inch rounds. Brush with olive oil and sprinkle with a little salt. Roast the beets for about 15 minutes. If possible, smoke at about 200 degrees F for 20 minutes.

For the smoked beet purée

Put the smoked beets, almonds, olive oil, vinegar, and garlic in a food processor and blitz until it forms a chunky purée.

Nutritional Facts
Servings4
Calories Per Serving483
Total Fat47g72%
Sugar4gN/A
Saturated5g27%
Protein8g17%
Carbs12g4%
Vitamin A0.8µg0.1%
Vitamin B60.1mg5.6%
Vitamin C3mg5%
Vitamin E13mg66%
Vitamin K17µg22%
Calcium109mg11%
Fiber6g22%
Folate (food)57µgN/A
Folate equivalent (total)57µg14%
Iron2mg10%
Magnesium106mg27%
Monounsaturated32gN/A
Niacin (B3)1mg7%
Phosphorus192mg27%
Polyunsaturated7gN/A
Potassium398mg11%
Riboflavin (B2)0.4mg25%
Sodium279mg12%
Zinc1mg9%