Roasted Beet Bean Dip made with fiber-rich black beans and spicy jalapeño pepper. A colorful, veggie-packed snack that you can prepare in advance.
AuthorThe Grateful Grazer
1bunch peeled and diced beetrootabout 3 medium beets
1tbspcooking oil of choiceI usually use grapeseed oil
salt and pepper to taste
1.25cupscooked black beansprepare in advance or use 1-15 ounce can drained and rinsed
1jalapeñoroughly chopped, seeds removed if desired
1limezest and juice
Optional: olive oil for drizzling; serve with pitacrackers, or your favorite dipping vegetables
Preheat oven to 375º F and prepare a baking sheet. Toss chopped beets with oil, salt, and pepper, and spread on the baking sheet. Roast until beets tender, about 20-25 minutes and allow to cool slightly before adding roasted beets to the food processor.
Add beets and remaining ingredients except olive oil and process on medium-high until smooth, pausing to scape edges with a spatula as needed. Transfer to a bowl or jar and drizzle with olive oil if desired before serving. Store in an airtight container in the fridge for up to a week or freeze in a freezer-safe container for up to 3-6 months.
This post was originally published in 2015 and was most recently updated 6/14/17.
This recipe originally appeared on GratefulGrazer.com.