A Beautiful Bounty of Beets

5 Aug

We have been getting so many beautiful beets lately at the farm. I love to roast them but in the summertime who wants to turn the oven on? Here’s my favorite beet recipe (that also conveniently uses some other veggies we get at the farm). My friend Sarah shared this recipe with me years ago and it’s become one of my summertime and fall favorites. I love that you don’t have to cook the beets and that the dip is an outrageous magenta color.



1/2 pound raw beet, chopped

1/4 cup fresh spinach, packed (other greens from the farm would would just as well)

1 large scallion

8 oz. cream cheese

2 Tbs. lemon juice

1/4 Tbs. salt

2 Tbs. chives, chopped 

In a food processor pulse the beets, spinach, and scallion until finely chopped. Add the cream cheese, lemon juice, and salt and pulse again. Make sure not to overdo it. Otherwise it will become too soupy. You want to leave some texture in the dip. Garnish with the chives or stir in. 

This dip is great with crudite or crackers or even as a spread on sandwiches.


3 Responses to “A Beautiful Bounty of Beets”

  1. Kate August 5, 2009 at 4:04 pm #

    That sounds wonderful! One of the traditional Polish accompaniments to our Easter and Christmas meals consists of grated beets with horseradish, sour cream, salt and pepper to taste. I usually grate the beets on the box grater after boiling and peeling them but I imagine you could do them in the food processor as well. Personally I like eating it on it’s own but it’s also delicious with kielbasa.

  2. little sis August 5, 2009 at 4:47 pm #

    Beets have been taking over my fridge!! Can’t wait to try this recipe and use some of them up. Thanks for sharing. Yum!

  3. akahn August 5, 2009 at 9:45 pm #

    Looks pretty awesome. Beets are more dynamic than we give them credit for.

    Me and Esther often pressure cook our beets because it’s quicker than roasting. But fresh is always good, too. I grilled them recently, in sort of a herb vinaigrette marinade, and that was really nice!

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