Smoked Beet Dip

Smoked Beet Dip
Staff Writer
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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4
Servings
147
Calories Per Serving
Deliver Ingredients

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

Total Fat
1g
1%
Sugar
3g
3%
Carbohydrate, by difference
30g
23%
Protein
5g
11%
Vitamin A, RAE
12µg
2%
Calcium, Ca
10mg
1%
Choline, total
8mg
2%
Fiber, total dietary
1g
4%
Folate, total
51µg
13%
Iron, Fe
2mg
11%
Magnesium, Mg
12mg
4%
Niacin
1mg
7%
Phosphorus, P
42mg
6%
Selenium, Se
17µg
31%
Sodium, Na
185mg
12%
Water
13g
0%

Beet Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Beet Cooking Tip

Different vegetables have different cooking times – cook different types separately and then combine.