Creamy Roasted Beet Dip

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Beets are one of the most incredible vegetables. They contain a number of important substances, including betaine, fibre, iron, betacyanin, folate, and pectin, all of which aid in detoxification and digestion. For example, pectin helps clean the toxins that have been removed from the liver, allowing them to be flushed out of the system instead of reabsorbed by the body, and betaine is the substance that encourages the liver cells to get rid of toxins. Additionally, betaine acts to defend the liver and bile ducts, which are important if the liver is to function properly.

Beets have been linked to liver regeneration and healing, help with stomach acid production, assist in the prevention of free-radicals formation, as well as the prevention of lung, liver, skin, spleen, and colon cancer, and have been associated with decreased levels of homocysteine, a substance that when found in excess in the body has been linked to cardiovascular disease, stroke, migraines, and dementia.

Add to that the antibacterial, anti-fungal, and anti-inflammatory benefits of garlic, and the metabolic-balancing, skin softening, and digestively soothing satiating goodness of coconut cream, and you've got yourself one heck of a side dish!

So whip up some of this super easy, super scrumptious, and (as you now know), super good-for-you, roasted beet dip and enjoy with raw veggies, veggie chips, or your favourite crackers.

 

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Creamy Roasted Beet Dip

 

Prep time: 5 mins

Cook time: About 30 minutes

Makes about 2 cups of dip

 

Ingredients

  • 5 medium sized beets, peeled and cup into small-to-medium sized chunks
  • 5 small cloves of garlic, or 3 large, peeled and trimmed
  • 1⁄2 cup extra virgin olive oil (plus about 1-2 tblsp more for roasting)
  • 1/3 cup thick coconut cream
  • Salt and pepper to taste

 

Directions

  1. Preheat oven to 425F and line a baking sheet with parchment paper.
  2. In a medium sixed mixing bowl, toss the beets and garlic cloves in some olive oil.
  3. Place the beets and garlic cloves on the baking sheet and roast for about 20 minutes until completely soft (but not over cooked and crispy).
  4. Once cooked, remove the beets and garlic cloves and let them cool fully before transferring them to a high powered blender.
  5. Combine the beets and garlic with the remaining ingredients, seasoning as you go to your liking. *Note: if the dip is too thick and chunky, add more olive oil. If it’s too thin and runny, add more thick coconut cream.
  6. Once blended, transfer the dip to a container and store in the fridge before enjoying with crackers, chips, veggies, etc.