By: Author Kate
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Baba Ganoush gets a make over from roasted beets! This delicious, healthy Roasted Eggplant Dip with Beets is a gorgeous appetizer or spread for sandwiches and wraps.
Beet baba ganoush
I've had this eggplant dip recipe on the blog for years, and I decided it was time to take some better pictures, show you in detail how to make Beet Baba Ganoush, and convince you to make this amazing appetizer!
What is Baba Ganoush?
Baba Ganoush is a middle eastern roasted eggplant dip. It is typically made with tahini, roasted garlic, herbs and spices. It's a super healthy vegan dip because it's made out of vegetables! It's not often that you dip vegetables into vegetables and enjoy yourself, right??
More vegan dip recipes:Roasted Red Pepper Dip
Why add beets to Baba Ganoush?
Because beets make everything pink! Just kidding, sort of.
Besides the gorgeous colors, beets have a wonderful slightly sweet taste and they are full of antioxidants. The wider variety of vegetables you eat, the more different nutrients you take in. So why not add beets?
In this recipe I roast a small cut up beet and garlic along with the eggplant. Roasting beets is by far the most delicious way to prepare them. Roasting beets caramelizes them and brings out their natural sweetness.
Roasting beets can take a while, so for this recipe I recommend you slice the beets into pretty thin wedges, no more than an inch thick. This way they'll be done roasting around the same time as the eggplant. Just make sure you wear disposable kitchen gloves when cutting beets and don't wear anything white or light colored. Beets dye everything pink. It washes off your hands after a few hours, but if you've got anywhere to be where you want to show up with un-dyed hands, put on some gloves. But clothes? Those stains might not come out. (Link to gloves here: disposable kitchen gloves)
If you're short on time, you can use cooked beets (usually sold in sealed packaging in the produce department) or beets from a can. The canned beets won't add as much flavor to this eggplant dip as freshly roasted beets, but they'll give it a gorgeous color and still add a bunch of nutrients.
More roasted beet recipes:Beet Carpaccio
Why roast the garlic?
I love garlic when it's raw, but it can have a really sharp flavor. Roasting garlic mellows it out, so I can use up to four cloves of garlic for this recipe. This adds a lot of subtle garlic flavor without overpowering the dip.
Is this baba ganoush recipe vegan?
Yes! This beet baba ganoush dip is vegan. It's also gluten free, fairly low carb, pretty low in calories, and super healthy because it's pretty much made of vegetables and healthy fats.
How to Serve Baba Ganoush and Use Up Leftovers:
Serve this Beet Baba Ganoush at room temperature or chilled with lots of cracker, pretzels, toasted or fresh pita, and cut up veggies for dipping. You can also use it as part of a cheese board as a spread on crackers. And if you have any leftover, spread some on a sandwich or wrap instead of mayo or mustard when making a sandwich.
Did you enjoy this recipe? Make sure to share on Facebook and save it for later on Pinterest!
Beet Baba Ganoush (Roasted Eggplant Dip with Beets)
Baba Ganoush gets a makeover from delicious sweet roasted Beets. This Beet Baba Ganoush is a healthy gorgeous appetizer.
Prep Time10 minutes mins
Cook Time30 minutes mins
Cool down time1 hour hr 15 minutes mins
Total Time50 minutes mins
Course: Appetizer
Cuisine: American, Middle Eastern
Servings: 6 servings
Author: Kate
Cost: $4
Ingredients
Instructions
Preheat the oven to 350. Line a large baking sheet with foil and sprayit with olive oil or non-stick spray.
Cut the eggplant in two and place cut side up on the baking sheet.
Peel and cut the beet into small wedges. Peel the garlic. Wrap the sliced beet and peeled garlic in foil, spray with olive oil, and place on the baking sheet next to the eggplant.
Roast for 30 minutes, or until the beets are fully cooked. Carefully remove from the oven and allow to cool until it's safe to touch.
Use a fork or a spoon to scoop the roasted eggplant insides from the skin and place in a bowl. Discard the skins.
Place the roasted garlic and beets into the food processor. Add the lemon juice, olive oil, tahini, salt, and pepper. Process for several seconds until you have a chunky mixture. Add the eggplant (leave any released eggplant juice in the bowl). Process for a minute or two until you reach a desired consistency - I like mine to be a little chunky. Taste and see if you need more lemon juice, salt, or pepper. Add the chopped parsley (if using), and pulse to combine.
Serve at room temperature or chilled, drizzling with extra olive oil and garnishing with fresh parsley. Serve with crackers, cut veggies, fresh or toasted pita, or use as a spread on sandwiches and wraps.
Notes
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Nutrition
Calories: 61kcal (3%) | Carbohydrates: 4g (1%) | Protein: 1g (2%) | Fat: 4g (6%) | Saturated Fat: 1g (5%) | Sodium: 195mg (8%) | Potassium: 11mg | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 55IU (1%) | Vitamin C: 3.1mg (4%) | Calcium: 5mg (1%) | Iron: 0.1mg (1%)
The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.
