This past Sunday I spent the day with my friend Clara and others, and we had brunch with donuts, tacos, and mimosas. We then went to a cat adoption event at my favorite local pet store Urban Tails and bought some cat litter (buy this cat litter – seriously the best EVER) and vegan dog food. Afterwards, I knew I had to make something yummy for the blog, but I was not sure what. I thought I might make some sort of yummy hummus. I shuffled around in my fridge and realized I had some beets, and I knew right then what I wanted to make: beet bean dip! Vibrant and nutritious, this stuff is perfect for dipping, topping off tacos, or eating on toast! The recipe requires minimum prep and as long as you have a food processor or blender, you are good to go!
You would truly be missing out if you didn’t make our bright bean dip. It is so easy, and by roasting the beets, their rich flavor really jumps to the forefront! Pair that with roasted garlic, olive oil, and white kidney beans, and you have a rich, delicious dip that will have you singing! What would you eat this with?
You can buy salt shakers similar to these here!
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- 2 large peeled beets
- 1 15oz cans of white kidney beans, drained and rinsed
- 2 tbsp olive oil
- 1 tbsp water
- 1 tsp paprika
- 1 tbsp minced garlic
- salt and pepper to taste
- Preheat your oven to 400.
- Peel the beets and chop them in half and then those pieces in half.
- Toss in minced garlic and olive oil.
- Roast for 40 minutes.
- When done, add beets and other ingredients to a blender and blend until smooth, adding water if need be to make it smoother.
- Serve as is or cold!