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  • Writer's pictureBAFM

From Market to Plate: Beet Dip

The Barbie movie hit theaters last weekend, and the whole world is awash in pink. Here at the Burke Area Farmers Market, we decided that if we can't BEET them, we will join them. (Vegetable pun fully intended.)

We have blended roasted beets (sourced from one of several incredible produce vendors here at the BAFM) with sour cream and seasoned it with herbs and B&L Honey to make a delectable earthy dip that is an absolutely fabulous shade of pink.

We are dipping carrots, celery, cucumbers, fresh zucchini, and multi grain crackers in this vibrant dip. It's also incredible swirled with cottage cheese (and used as a toast topper... sourdough from the Bloom Sisters a bonus). We are in love with this beautifully delicious Beet Dip.

Beet Dip

1 clove garlic

1 1/2 cups cooked beets (I roasted in foil, then peeled and quartered for this recipe.)

1/2 cup sour cream

1 1/2 teaspoons honey

1 teaspoon fresh thyme, minced

1/2 teaspoon kosher salt

1/4 teaspoon ground red pepper

2 tablespoons olive oil

2 tablespoons feta cheese, crumbled

2 tablespoons roasted walnuts, chopped

1 tablespoon flat leaf parsley, chopped

In a food processor, finely chop the garlic clove. Scrape down the sides of the bowl and add the beets. Pulse 20-30 times to finely chop, scraping down the bowl, as needed.

Add sour cream and process to a coarse puree. Season with honey, thyme, salt, pepper and olive oil. Blend well until creamy. Let stand about 5 minutes to develop flavors, then adjust seasonings, as desired.

Transfer to a serving bowl and top with crumbled feta, walnuts and chopped parsley. Serve with fresh vegetables, toasted pita or whole grain crackers. (Serves 6)

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