Red Beet Dip

Serve with a side of toasted kale chips at your next dinner party.

The flavors in this dish will have you in a sunny mood in no time.

Total Time:
Level: Easy


  • 2 lb. beets
  • 2 c. red wine vinegar
  • bunch of fresh thyme
  • salt
  • Splenda (optional)


  1. Preheat oven to 400°F.
  2. Slice off the beet leaves close to the tip of the beet, leaving yourself enough to grip. Scrub the beets thoroughly.
  3. Combine cleaned beets, red vinegar, thyme, salt, and Splenda in a dish and roast for 45 minutes or until tender.
  4. Allow beets to cool, then peel them.
  5. Place beets in blender and purée until smooth.

Recipe republished with permission from Steve Lindner, chef and CEO of

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