Keeping with the Beet in the Edible Garden!
It has been a wonderful week being back for this summer season at the Atlanta Botanical Garden as the Edible Garden Chef! It is always filled with beautiful floral surprises and more around every corner! The Edible Garden is the one area inside the botanical garden that grows both flowers and fresh fruits and vegetables! It gives me great inspiration for creating recipes from what is growing in the garden. The Edible Garden isn’t just for show but is also a functional garden so we do get to sample some goodies along the way! Along with the new Origami exhibit, come to the Outdoor Kitchen for our legendary culinary chef demos and special wine dinners to tantalize and delight our friends and visitors.
This delicious recipe for the Beet and Black Bean Party Dip is perfect for any celebration that you want to enjoy a plant-forward option! This is a perfect dip for serving with crudites, pita, or tortilla chips as well as using it as a delicious substitute for refried beans in a favorite street taco. Fill your tacos with favorite ingredients like red cabbage, diced tomatoes, and sliced avocado along with this Beet and Black Bean dip to round it out! It is quite versatile and can really hit the mark on a plant-strong element that is also full of protein, fiber, and natural fats. Dig in or dollop it on!
Beet and Black Bean Party Dip
Equipment
- 1 food processor or blender
Ingredients
- 1 fresh beet, washed and trimmed
- 1-1/2 tablespoons extra-virgin olive oil, divided
- 2-3 cloves garlic, peeled
- 2 cups cooked black beans, drained
- 1 lemon, zested and juiced
- 1 fresh jalepeno, seeded (optional)
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1/2 tsp sea salt
- Fresh cracked pepper to taste
Instructions
- Preheat the oven to 400°. Wash and trim beets. Place the beets on a sheet of aluminum foil and drizzle with a teaspoon of live oil to coat. Fold and seal foil and place on a baking sheet. Roast beets until tender or about 45 minutes. Remove beets from the oven and let cool for about 10 minutes before peeling with a small paring knife.
- Mince garlic in the food processor. Next, blend black beans, roasted beets, lemon zest, lemon juice, extrta virgin olive oil, jalepeno and season with cumin, cayenne, sea salt, and pepper. Blend until smooth. Serve party dip with fresh veggies or blue corn tortilla chips or try it in a veggie street taco!
