Roasted Beet and Turnip Dip

Roasted Beet and Turnip Dip

I hate to even think about it, but summer is winding down.  It is much cooler in the mornings and at night, and it’s getting dark earlier in the evening.  Before we know it we’ll be back to heavy comfort foods, down comforters, and warm sweaters.  But before you start cursing me out, don’t worry!  I’m not giving up on summer quite so easily.  The days are still warm, and we’re still using them for working out in the yard getting closer to what we want it to be long term.  And there are, of course, still plenty of summer picnics left!

There’s been a shift in what’s available in the garden.  My personal garden isn’t doing so well.  All my squash plants started wilting and dying, so I picked what was ripe or close to it, and pulled out the plants.  That left room for my tomatoes to start getting light, and I even have teeny tomatoes on the vines!  As long as the frost holds off, I may end up with a few yet!  My dad’s garden on the other hand, is as prolific as rabbits!  He’s been in the game for a while, and seems to just know how to do it.  I guess this is proof that successful gardening is far less genetic than it is a learned skill!  Anyway, he recently gave me some turnips, and challenged me to come up with something to do with them besides pickling.  There is this soup that I made in the spring, but August doesn’t desire soup.  August desires potluck dishes and dippables (is that a word?).  Such is the inspiration for this dip.  I added some beets that my dad also gave me for some sweetness and gorgeous color!  Roasting the veggies with garlic before pureeing makes for a caramelized, earthy taste, and some lemon juice provides some much needed tang.  Yes, you can still taste the turnips some, but I think they really add a little something also.  Make sure to leave the skins on the turnips and beets for a nutritional bang!  This is just right paired with pita chips.  They are the perfect hardiness to stand up to this dip.  This would also be awesome on a sandwich in place of mayo!


Roasted Beet and Turnip Dip

Serves 6-8


6 Garlic Cloves

3 Turnips, cut into 1 inch cubes

3 Beets, cut into 1 inch cubes

2 Tbsp Olive Oil

1 Tbsp Lemon Juice

1 tsp Honey

1 tsp ground Cumin

1 tsp Cinnamon

¼ tsp Allspice

¼ tsp Salt (or to taste)


1.  Place garlic, turnip cubes, and beet cubes on baking sheet and toss with olive oil.  Roast at 400⁰ F for about 60 minutes, or until turnips and beets are tender when pierced with a fork.

2.  Allow vegetables to cool slightly.  Place in food processor and add remaining ingredients.  Process until dip is smooth.

3.  Chill completely.  Serve with pita chips.

Nutrition Information (per serving )

Calories:  93

Fat:  5 grams

Saturated Fat:  1 gram

Trans Fat:  0 grams

MUFA:  3 grams

PUFA:  0.5 gram

Cholesterol:  0 mg

Sodium:  250 mg

Carbohydrate:  12 grams

Dietary Fiber:  3 grams

Protein:  2 grams

Vitamin A:  0%

Vitamin C:  23%

Calcium:  4%

Iron:  5%

Roasted Beet and Turnip Dip

Happy, healthy eating!


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