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  • Bettina Applewhite

Roasted Beet & Garlic Bean Dip

This bean dip is more than just a pretty color. Beans are a great source of lean protein and fiber. They are also a complex carbohydrate meaning that your blood sugar won't spike as high after eating it and it will help you feel fuller longer.

This recipe for roasted beets and garlic bean dip is easy to make but bold on flavor. It's the perfect start to a meal, a party, or even perfect for a mid-afternoon snack. Pair it with some fresh raw veggies, whole grain crackers, or pita bread. It's even good as a spread on a vegetable sandwich with marinated and roasted vegetables.

The roasted garlic in this dip gives it a sweet flavor that's really addictive. Garlic usually has a pungent flavor. When you roast it turns slightly sweet and nutty. The creamy cloves are easily spreadable or mixable. To learn more about roasted garlic click here.

This dip is great for Valentine's day to let your loved one know that you're thinking about their heart and wellbeing. Cannellini beans are high in soluble fiber which is good for your heart and helps to lower your cholesterol levels. What's a better way to say I love you?

Roasted Beet & Garlic Bean Dip

Makes 2 Cups


1 lb. Beets, scrubbed, stems removed

1 Head Garlic

14 oz Canned Cannellini beans, low sodium, rinsed and drained

1 Tbsp Tahini paste

1 Tbsp Olive oil, plus more for roasting

Juice of 1 Lemon

Salt & Pepper


  1. Preheat oven to 400 degrees.

  2. Place clean beets in aluminum foil and drizzle with approximately 1 - 2 tsp of olive oil. Season with salt and pepper. Wrap only one beet in foil so that each beet is wrapped individually. There is no need to remove the skin at this time. Skin can me removed after roasting.

  3. Cut the tip off the head of the garlic to expose the cloves. Drizzle with 1 Tbsp of olive oil into the garlic head and all over the head. Season with salt and pepper.

  4. Place garlic and beets on a baking sheet and place in the oven. Beets and garlic may roast at different times depending on their size. It could take 30 - 60 minutes for beets and garlic to roast. Check for doneness by piercing beets and garlic with a fork. If beets or garlic is tender, then it's ready for the next steps.

  5. Once beets and garlic are tender, remove from oven. Remove the skin from beets. Squeeze cloves from the head of the garlic. (See notes above.)

  6. Add garlic, beets, cannellini beans, tahini, olive oil, and lemon juice to the bowl of a food processor. Blend until smooth. Add salt and pepper, to taste. Serve with whole grain crackers or pita bread and enjoy!


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