The roasted beets add a wonderful colour and flavour to this heart healthy dip and the beans add a lot of fibre and protein. Spread this on crackers; put out a variety of fresh vegetables to dip; or use as a spread inside wraps. This recipe is also vegan. I like to keep a few roasted beets in my fridge, as they are great chopped up in salads.
Ingredients:
1 medium beet--roasted, peeled and chopped. To roast a batch of beets, preheat oven to 375F. Lay parchment paper onto a cookie sheet. Wash the beets well and trim any strings. Spread the beets out on cookie sheet and drizzle with one tsp olive oil & sprinkle with a little garlic powder. Cover tightly with foil and cook for 1 hour. Remove from oven and remove foil. Once cooled, skins slip off easily. Store in a tightly sealed container in fridge.
16 oz can red kidney beans, rinsed and drained
2 tsps extra virgin olive oil
1 tsp dry red chili peppers
1 tsp dried oregano
1/2 chopped vidalia onion
1 clove garlic, finely chopped
sea salt and freshly ground black pepper to taste
Place all ingredients in food processor or blender & blend well. Place in a bowl and cover in plastic wrap and refrigerate.
