If I have learned one thing from having a weekly vegetable box delivered to my door it is this – beets are always in season. Well, they are on Vancouver Island anyway. From June, straight through to October, they haven’t missed a beet, and even the winter edition is set to include more of this tasty vegetable. I have only just begun the experience the versatility of beets, from Beet Apple and Kale Salad with Walnuts and Dill to Beet and Goat Cheese Salad with Green Beans. And now another beet inspired dish to add to the repertoire – a super Simple Beet Dip with Balsamic Vinegar and Cream Cheese. The best part? It’s only five ingredients.
“Beets are very high in a phytonutrient called betalain. Betalains function both as antioxidants and anti-inflammatory molecules. Rhubarb, chard, amaranth, prickly pear cactus, and Nopal cactus are examples of foods that contain betalains.”
Steaming vegetables is the best way to retain the maximum amount of nutrients, but boiling your beets could also work for this simple beet dip recipe. I used a spreadable cream cheese for this simple beet dip; if you decide to use the brick variety be prepared to add a liquid such as extra virgin olive oil if the dip is too thick. Although beets are always in season, lemon is not. An alternative would be some apple cider vinegar which would pair nicely with the balsamic vinegar. This dip is great on crackers, wraps and even on roasted veggies.
Simple Beet Dip with Balsamic Vinegar and Cream Cheese
- 4 medium beets skin removed, chopped
- 5 tbsp spreadable cream cheese organic
- 1 lemon lemon juiced (3-4 tbsp)
- 1-2 tbsp balsamic vinegar
- 1/4 tsp sea salt
- 1/4 tsp black pepper (optional)
- Place the skinned and cubed beets in a steamer and steam for 20-30 minutes, or until the beets can be pierced easily with a fork. Remove from the heat and let cool.
- Place the cooled beets and the rest of the ingredients in a food processor and puree until smooth. Taste and season.
- Serve with crackers to your favourite people.
Make it local: Use apple cider vinegar in place of lemon.
Rachel Dickens, The Conscious Dietitian, is a Registered Dietitian and Certified Diabetes Educator. She graduated with her Masters in Nutrition and Dietetics in 2010 from Griffith University. She strives to provide evidence-based nutrition information with a focus on plant-based nutrition, and share some of her favourite seasonal recipes and sustainable eating tips.