Thanksgiving is a time for family and good food (lots of food…lots of bad food!). Dishes that make their way to the Thanksgiving table are usually loaded with dairy (mashed potatoes, whipped cream), sugar (pie, sweet potatoes), processed ingredients (marshmallows, cranberry sauce from a can) and rancid oils (store bought dressings). Luckily, WLB is here to give you a slew of healthy, flavorful alternatives and healthier versions of your favorite Thanksgiving dishes. First up on the list is a creamy, delicious dip with beets and onions.
Beets are definitely the main event for this dip, but before you swear off beets, this has so many other flavors that this may be the beet dip that turns you. It’s a beet dip that doesn’t taste like beets, making it a great option for picky eaters and for people who think beets taste like dirt. And if you don’t think you’re a fan of these amazing purple root veggies, this is the recipe that will change your mind. Most people have issues with the “earthy” taste of beets. The onions, garlic and apple mask the earthiness while the sweetness of this root vegetable is maintained. If you can find orange or rainbow beets are milder in flavor.
All beets, no matter the color, truly are an amazing vegetable. In fact, they’re more like 2 vegetables because both the beets and the leaves are edible. Beets are loaded with folate – the essential B-vitamin for heart health, tissue growth and the big one for pregnant women. Raw beets are traditionally known for their blood cleansing properties (the Vitamin C and phytonutrients lower LDL/bad cholesterol levels) and both raw and cooked beets support proper liver function. All root vegetables, including beets, have high levels of tryptophan, the amino acid that promotes sleep.
So even though you won’t be tasting the beets in this recipe, you’ll definitely be reaping all the amazing benefits.
- 2 red or golden beets, sliced into wedges
- 2 onions, sliced in to wedges
- 2-6 cloves of garlic, smashed*
- 1 apple, sliced into wedges
- 2 tbsp coconut oil
- 1 heaping tbsp of tahini
- Dash of cayenne
- Salt to taste
- Sesame oil and pomegranate seeds or sunflower seeds (optional, for garnish)**
- 1. Place beets, onions, garlic, apple and coconut oil in a 9X13 roasting pan.
- 2. Roast for 1 hour at 350.
- 3. Blend roasting pan contents with tahini, cayenne and salt. Adjust seasoning as needed.
- 4. Drizzle with sesame oil and top with pomegranate seeds (if using).
- 5. Serve warm or cold with slices of toasted sourdough (ancient grain if possible) bread or with Mary’s Herb Crackers for a gluten free option.
- *If you love garlic, go for all 6 cloves. If not less is fine, too.
- **Sunflower seeds are great if you use red beets and pomegranate seeds are a nice contrast to the golden beets.
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