Roasted Beet Dip

It’s easy enough to peruse the FDC Facebook page for delicious inspiration on what to do with beets. But when the mood strikes for something a little different, a delicious snack that goes well with so many of the other FDC finds – like snack peppers, tomatoes, and carrot sticks – give this roasted beet dip a whirl, literally. Created by Autoimmune Wellness

2 pounds beets, peeled and cut into chunks
1 tablespoon plus ⅓ cup extra-virgin olive oil
¼ cup water
1 tablespoon apple-cider vinegar
1 lemon, juiced
2 cloves garlic, peeled
½ teaspoon salt

1. Preheat your oven to 400 degrees. Arrange the beets in a baking dish and coat with the coconut oil. Bake for 1 hour or until tender, stirring every 20 minutes.
2. Let the beets cool for 10 minutes and then place them in a blender or food processor with the olive oil, water, apple-cider vinegar, lemon juice, garlic, and salt. Blend until a thick paste forms, if it is too thick add more olive oil one tablespoon at a time. Serve on fresh vegetable slices or use as a dip.