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Lemony Beet Dip

Perfect appetizer! You can serve it on crackers or just put it in a bowl with a crudité platter.

  • 2 lb beets with green tops
  • 1 garlic clove
  • 3/4 cup pecan halves
  • 1/2 cup extra virgin olive oil
  • zest of 1 lemon about 2 tsp
  • 1/4 cup fresh lemon juice
  • 1/2 tsp salt
  • 1/3 cup finely crumbled feta cheese
  • Garnish: chopped fresh chives
  • Crackers or crostini
  1. Preheat oven to 400 degrees.
  2. Remove tops from beets, reserve for another use.
  3. Wrap beets in heavy-duty aluminum foil, making sure to seal completely into a packet so steam can't escape.
  4. Roast for 1 hour and 45 minutes or until soft. Cool to room temperature and slip off peeling. Cut beets into fourths.
  5. Pulse garlic in food processor until finely minced. Add pecans; pulse to finely chop. Add beets; pulse. Add olive oil and next 3 ingredients; process until smooth.
  6. Transfer to a serving bowl or dish. Top with 1/3 cup finely crumbled feta.
  7. Serve with crackers or crostini
Recipe Notes

Recipe taken from the cookbook "The Southern Vegetable Book - A Root-To-Stalk Guide To The South's Favorite Produce" by Rebecca Lang.