Who doesn’t love a good beet dip? Who I ask you! We manged to smuggle this recipe out of the new Belgard Kitchen in the uber cool Settlement Building in trendy Railtown. Serve with crudites and a side of almonds, this dish is perfect on a sunny spring day.

Ruby Red Beet Dip from Belgard Kitchen

Ruby Red Beet Dip from Belgard Kitchen

Ruby Red Beet Dip

By Executive Chef Reuben Major


5 medium beets, peeled and baked

1/2 cup goat cheese

1/2 cup sour cream

1/4 cup tahini

1 Tbsp balsamic vinegar

1 tsp lemon juice

1.5 tsp red wine vinegar

1.5 tsp salt


Preheat oven to 350°F

Prepare beets by peeling and chopping them into large pieces. Place the beets on a baking sheet and cook for approximately 30 minutes or until beets are tender. Have a fork handy to pierce the beets: they’re done when you feel little to no resistance when piercing the beet. Set aside and let cool completely

In a large bowl, incorporate all remaining ingredients.

Once beets have cooled, add them to the bowl and puree until texture is smooth.


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