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
483
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.

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.

Nutritional Facts

Total Fat
47g
72%
Sugar
4g
N/A
Saturated Fat
5g
27%
Protein
8g
17%
Carbs
12g
4%
Vitamin A
0.8µg
0.1%
Vitamin B6
0.1mg
5.6%
Vitamin C
3mg
5%
Vitamin E
13mg
66%
Vitamin K
17µg
22%
Calcium
109mg
11%
Fiber
6g
22%
Folate (food)
57µg
N/A
Folate equivalent (total)
57µg
14%
Iron
2mg
10%
Magnesium
106mg
27%
Monounsaturated
32g
N/A
Niacin (B3)
1mg
7%
Phosphorus
192mg
27%
Polyunsaturated
7g
N/A
Potassium
398mg
11%
Riboflavin (B2)
0.4mg
25%
Sodium
279mg
12%
Zinc
1mg
9%