Side Dish  /  Appetizer

Beet Dip

Beet Dip

Prep time

20 minutes

Cook time

45 minutes

Yield

4 servings

It's the most-colorful dish of the year! This beautiful beet dip is super easy to make and looks pretty as a picture. Elevated with the flavors of our Original Extra Virgin Olive Oil, bright Red Wine Vinegar, and sweet Maple Syrup, this is a dish that even beet antagonists will love. Add some fresh dill on top for a little extra festive flare!

In this recipe

Original Extra Virgin Olive Oil (500ml)

Ingredients

  • 3 medium size beets, peeled and cut into 1 inch pieces 
  • ⅓ Cup Kosterina Original EVOO
  • ⅓ Cup Walnuts 
  • 1 clove of Garlic
  • ½ teaspoon of Salt 
  • ¼ teaspoon of Pepper
  • 4 teaspoons of Red Wine Vinegar
  • 1 teaspoon of Maple Syrup 
  • Fresh Dill for garnish

Instructions

  1. 1

    Pre-heat oven to 400 degrees.  On a baking sheet, place a large sheet of tin foil and add in beets and EVOO. Add salt and pepper to taste. Toss to combine. Fold tin foil to create a packet for the beets to steam in. Bake for 45 minutes until tender. 

  2. 2

    Once beets have cooled, add Beets, EVOO, Walnuts, Garlic, Red Wine Vinegar, Maple Syrup, Salt, & Pepper to a food processor. Puree until smooth. 

  3. 3

    Chill dip before serving.  Drizzle Kosterina Original EVOO on the dip before garnishing with Dill.  Dill. Serve with vegetables and pita.

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