Roasted Beet Dip with Fennel and Garlic #SundaySupper

Roasted Beet Dip with Fennel and Garlic recipe

5 from 1 reviews

This brilliant red roasted beet dip made with garlic and roasted fennel is a flavorful and healthy change of pace from your usual dips.




  1. Preheat oven to 400 degrees. Toss the chopped beets and fennel with 1 tablespoon olive oil. Spread out in a single layer in a roast pan. Roast for 35 to 40 minutes, until the vegetables are tender and easily pierced with a fork.
  2. Remove vegetables when done. Give them a few minutes to cool, then move to a food processor along with remaining olive oil and the garlic. Pulse to chop the vegetables thoroughly.
  3. Add the basil and goat cheese to the food processor, pulse to combine thoroughly. Add the sour cream, soy sauce, fennel fronds and black pepper. Pulse to combine.
  4. The beet dip is ready! Scoop into a serving dish and serve along with pita chips or crudite. You can refrigerate to serve late or the next day.


Keywords: beets, healthy appetizers, dips

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