A beautiful roasted golden beet and carrot dip recipe and thoughts on simplifying dinner. This post is sponsored by Wolf. Jump to recipe.
The home-cooked meal is tricky business. Brian and I strive for the domestic ideal of a meal made with care and skill shared with those we love. But in our lived experiences, there are nights when any number of ordinary calamities can trip us up, and we end up calling out for pizza.
When we were first dating and had our first real paychecks from our first real jobs and nothing but time every night, we were happy to lazily browse cookbooks for new challenges, no matter how much we needed to shell out for lamb chops, morels, or whatever else our hearts desired. Two kids, and what seems like a lifetime later, the challenges of feeding a family are ever present, even for a couple whose life largely revolves around food. All it takes, seemingly, is one little glitch to set off a cascade effect that ends up ruining dinner.
The weeks when we do the best are those when we focus on planning our meals, prepping ahead, and batch cooking ingredients to be used throughout the week. That takes some of the pressure off in the immediate lead up to dinner and helps to hone our nightly cooking mission.
Because we really understand both the importance and the challenge of the nightly family meal, we’re thrilled to be partnering with Wolf to announce their Reclaim the Kitchen campaign, a project that shares our values of making great home cooking approachable and fun. The video below puts things in perspective –– how we used to mostly cook at home before processed foods and our current busy syndrome interrupted things. At its core, the campaign is encouraging all of us to cook more –– for health, bonding, and better families. Head over to ReclaimtheKitchen.com for tips on prepping meals, wholesome recipes, and recipe planning resources.
In the spirit of simple, seasonal food, I’ve got a beautiful roasted golden beet and carrot dip to share. It’s a nod to the best kinds of summer dinners –– sliced tomatoes, mozzarella, herbs, and bread –– but winterizes things with roasted golden beets, carrots, and garlic, plus lots of herbs, smoked paprika, and goat’s milk feta. Serve with flatbread, pita, or naan, olives, and a salad for a wholesome and delicious make-ahead dinner.
A beautiful roasted golden beet and carrot dip recipe and thoughts on simplifying dinner.
- 3 medium-sized golden beets , trimmed and peeled
- 6 carrots , trimmed and peeled
- 1 medium-sized head of garlic with end cut off
- 3 tablespoons plus 1/2 cup extra virgin olive oil
- sea salt
- 1 tablespoon honey
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/8 teaspoon smoked paprika
- 2 tablespoons fresh squeezed lime juice
- 1/4 cup crumbled feta cheese
- 2 tablespoons minced parsley
- 1 tablespoon minced chives
- pita , naan, or flatbreads for serving
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Preheat the oven to 400 degrees F.
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Quarter the beets, halve the carrots, toss with 2 tablespoons olive oil, and sprinkle with sea salt. Arrange on a rimmed baking sheet, and slide into the oven. Roast 25 – 30 minutes or until vegetables are tender and edges are a light golden brown, flipping vegetables halfway through.
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Meanwhile, set out a 10-inch rectangle of foil. Set the head of garlic in the center, and drizzle with 1 tablespoon olive oil. Wrap the foil packet tightly around the garlic, set in a small ovenproof baking dish, and roast for about 15 minutes, or until cloves are soft and cooked through. Carefully open the foil packet, and set garlic aside until cool enough to handle. Squeeze the soft cloves out of the papery skin and set aside.
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Place the roasted beets, carrots, and garlic in the bowl of a food processor. Pulse until broken down a bit. Then, with food processor running, drizzle in 1/2 cup olive oil, honey, 1/4 teaspoon sea salt, cumin, coriander, and paprika. Spoon into a serving bowl, stir in lime juice, and adjust salt levels as needed.
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Top dip with minced herbs and crumbled feta. Serve with pita or naan triangles, or flatbreads.
Disclosure: This is a sponsored post written in partnership with Wolf.
This looks amazing – how vibrant and flavourful!
Thanks Millie! Nice to have a hit of color on otherwise bleak winter days.
I have a Wolf range and I love it. I know that induction cooking is all the rage but I adore my gas cooktop.
And yes to the challenges of cooking during the week. With play dates and after school activities, being the host/chauffeur conflicts with cooking. I too cook larger batches on the weekend and prep ingredients. But even a midweek omelette can be a yummy meal to gather around as a family.
Hi Sandra, Agreed –– gas is where it’s at! We love Wolf too.
My omelette game is a little lacking, but I love the idea of one as a simple midweek meal. Thanks so much for dropping by and commenting. I always appreciate having your voice and viewpoint in the mix.
This is such a unique dip! Totally crushing on the flavours you have here!
Thanks Katrina! Glad to hear it!
I love, love, love the message of this campaign! Even as a food blogger, there are nights when cooking another meal for the day seems overwhelming. Preparing some things in advance to make it a bit easier to pull something together is great advice.
I’m really crushing on this dip! The spices mixed with those roasted flavors sound wonderful! This is something my whole family would love!
Hi Caroline, Yes! I’m so glad you love the campaign as much as we do! I think a lot of times, especially with lifestyle, perfect can be the enemy of good. Like, unless we can make a full-on dinner we just get take-out. But even simple cooking makes a difference.
And thanks for the kind words about the dip!
Your pictures are amazing! The golden beets look so vibrant. Interesting video from Wolf too!
Thanks for dropping by, Jan! I had a great time playing with those beets (even if my fingers were stained afterwards).
Elizabeth, your beet dip looks heavenly. Love the feta and honey in the mix…I think I’ve got to make a batch today!
Hope you and yours are well.
xoxo
E
Awww, thanks Erin! It always brightens my day to see your face in the comment box! Hope the winter has been good to your family.
What a wonderful dip- so summer-like but with amazing winter root veggies!
Yes! That’s exactly what I was going for. I needed an eyeful of yellow beets after all the winter gloom. Thanks so much for dropping by, Kelsey!
As much as we enjoy eating out, we thrive off of home cooking. Is there anything more satisfying than preparing food for the ones you love?
That dip is absolutely gorgeous. I’ve actually never made a beet dip before. Carrot, yes. But the next time I’m going to throw some golden beets into the mix. How stunning it looks!
Thanks, Brian! This was my first time experimenting with root vegetable dips, but now that I know how simple they are, I’m going to make it lots more. I’ve been thinking of you guys up there. Hope you’re not completely sick of being stuck inside. (At least I know your bellies are happy.)
We’re surviving. I just made Ottolenghi’s beet dip yesterday (and again today because I loved it so much). I was at the store today, though, and was thinking, “Hey, wasn’t there something creative I was going to do with golden beets?”
This sounds so delicious and warm and comforting.
I’m still in the stage of being able to just browse through cookbooks at night with no other obligations, but I’m definitely going to take your advice to heart when I start getting too tired to do that.
Your photos are always so bright and beautiful. They really inspire me.
This is such a lovely dip. I can’t wait to try it. I tried a carrot dip at a hole in the wall restaurant in Buenos Airs once that I have never forgotten, or been able to replicate. This looks like it could be even more delicious!
What lovely photos, Elizabeth! This dip looks delicious, and I enjoyed reading about your experiences with dinner cooking & planning. xx
I made this yesterday for a dip-themed potluck and it was a huge hit! Such a nice, unusual mix of flavors and a really great texture. We spread it on all sorts of things, from carrots to pita. Definitely making this a party go-to!
As a heads up to other potential recipe-makers: I roasted the beets and carrots the day before to help cut down day-of prep. I wasn’t sure how well this would store so I wanted to make it fresh the day of the party. Also, my garlic took a lot longer than 15 min to roast.
Hi Felicia, Thanks for sharing your recipe feedback! That’s a great point about roasting the vegetables ahead of time. As for the garlic, the cooking time can vary according to size – I’ll also make a note about that in that recipe.
Do you think this would work well with red beets?
Hi Katie,
Good question! Red beets are earthier and sweeter than golden beets, so they’re definitely a bit different than golden beets. Though I think it will change the flavor profile a bit, my guess is that it will still be very tasty. The color alone makes red beets worth trying. Please keep me posted!
I have made this recipe several times with red beets (I live in germany and have never seen golden beets here). I can’t say I’m one to follow a recipe exactly but with all the same ingredients red beets taste amazing!