This dip has amazing colour! Great to serve with some veggie sticks. Zoe had carrot, grape tomatoes, jicama, red bell pepper, and snap peas.
1 medium beet
1 large garlic clove, peeled
15oz can white beans, rinsed and drained
1/2 tbsp lemon juice
1/4 cup olive oil
1 tsp salt
Preheat oven to 400F. Rinse the beet and wrap in tin foil. Put on a baking tray (that has sides, in case the beet leaks!), and bake for 45-60 minutes, until you can poke a knife through it easily. Let the beet cool, and remove the skin. I find the easiest way to do this is to get a paper towel and just wipe it off.
Once the beet is cooled, put everything in a food processor or blender and blend until smooth. Dip will keep for a week in the fridge. Makes around 4 cups.