Roasted Balsamic Beet Dip

  • 8 Ingredients
  • 60 Minutes
  • 8 Serving

Roasted Balsamic Beet Dip
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  • 4 Beet (medium, peeled, cut into small cubes)

  • 1 Yellow Onion (sliced)

  • 12 Garlic (cloves, peeled)

  • 1/2 tsp Sea Salt (divided)

  • 1/4 cup Extra Virgin Olive Oil (divided)

  • 1/4 cup Water

  • 1 1/2 tbspsBalsamic Vinegar

  • 2 tbsps Parsley (optional, chopped)


  • Preheat the oven to 400ºF (204ºC). Cut a large piece of foil or parchment paper

  • Place the beet, onion and garlic in the center of the foil or parchment and season with half of the salt and half of the oil. Wrap tightly and transfer to a baking sheet. Bake for 40 to 45 minutes or until the beets are tender. Let cool slightly.

  • Transfer the cooked beets, onions, garlic and all the juices to a blender along with the water, balsamic vinegar, remaining salt and remaining oil. Blend until smooth and silky.

  • Serve chilled and garnish with parsley, if using. Enjoy!

Refrigerate in an airtight container for up to five days.

Serving Size
One serving is approximately 1/2 cup of dip.

4 medium beets are approximately 2 1/2 cups cubed.

Serve it With
Sliced vegetables or crackers or use as a spread.