Roasted Beet Dip with Fennel and Garlic #SundaySupper

Roasted Beet Dip with Fennel and Garlic recipe

5 from 4 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. Roast the veggies: 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. Roasted veggies in food processor: 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 remaining ingredients: 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. Serve: 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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