Roasted Beet And Onion Dip – a delicious recipe with onion, olive oil, beet, blanc, salt, ground sumac. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Preheat the oven to 400 degrees.
2
Toss the onions in a baking dish with the olive oil and roast them, stirring occasionally, until they are golden brown, about 50 minutes.
3
Wrap the beet in foil and roast it in the oven until it is tender when pierced with the point of a sharp knife. The cooking time will vary depending on the size of the beet, from 30 to 50 minutes.
4
When the beet has finished cooking, carefully open the foil and set it aside to cool. When it is cool enough to handle, slip off the skin with your fingers and chop the beet coarsely. Add the beet, onion, and the remaining ingredients to the bowl of a food processor and process until smooth. Taste a bit on a chip and add more salt or marjoram if you like.
41
kcal
Calories
4
g
Fat
2
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 medium onion, cut in half and sliced thinly across, 1 tablespoon olive oil, 1 small beet, 8 ounces fromage blanc, and more.
Yes, Roasted Beet And Onion Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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