Appetizers
Whipped Burrata Beet Dip
Prep
5 minutes
Cook
10 minutes
Yield
4 people (3-4 crostini each)
This easy beet dip is made with earthy beets and creamy burrata. It's topped with a fresh salad and paired with crunchy crostini.
You are going to love this colorful, delicious beet dip. It’s a beautiful appetizer with the earthy flavors of beet and can be made in only 15 minutes. It is a great recipe for Valentine’s Day date night and one that you’ll want to spread on everything.
Why you’ll love this beet dip:
- Quick: This beet dip recipe takes only 15-minutes to make
- Versatile: Serve as a dip with crackers or pita, or spread on sandwiches
- Yummy: The earthy flavors of beets with the creamy burrata is a match made in heaven
Ingredients:
Beet: Beets are so good for you with minimal calories. They can help with your blood pressure, fight inflammation, help with digestive health, and brain health, and even balance your energy. They have an earthy flavor that not everyone is a fan of but I personally love it.
Burrata: Burrata is an Italian cow milk cheese made with mozzarella and cream. It has an outer casing that is solid while the inside is creamy and soft.
How to make beet dip:
For the crostini
- Preheat the oven to 400F. Using a bread knife, slice the baguette into 1-inch thick slices. Brush the baguette slices with olive oil on one side and place in a single layer on a baking sheet. Toast for 10 minutes total, flipping halfway through. Set aside
For the whipped beet burrata
- To a food processor add canned beets and 1 tbsp beet juice, and blend on high until they’re a very fine texture – if the beets aren’t breaking down enough, add another tbsp beet juice. Add the to the mixer the yogurt and blend until smooth. Finally, add the burrata and blend until combined. You should have a fairly smooth, thicker dip-like texture (if there are still finely chopped beet pieces, that’s ok).
For the salad topping
- Toss together chopped cucumber, sliced fennel, and chopped tomatoes with lemon juice, salt, pepper, and olive oil.
- Add whipped beet burrata to a low bowl or platter and top with veggie salad. Garnish with fresh dill and chopped walnuts. Enjoy with toasted crostini.
Expert Tips & FAQ:
Heirloom Tomatoes: If you can’t find green heirloom tomatoes try just regular green tomatoes or green tomatillos. In a pinch, you can use a green pepper.
Other recipes you’ll love:
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Whipped Burrata Beet Dip
Ingredients
For the crostini
For the whipped beet burrata
- 1 small-medium sized roasted beet
- 1/3 cup greek yogurt
- 120 g burrata
For the salad topping
- 2 green heirloom tomatoes, chopped
- 1 fennel bulb, sliced thin
- 1 cup chopped cucumber
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp chopped fresh dill
- 2-3 tbsp chopped walnuts
Instructions
For the crostini
- Preheat the oven to 400F. Using a bread knife, slice the baguette into 1-inch thick slices. Brush the baguette slices with olive oil on one side and place in a single layer on a baking sheet. Toast for 10 minutes total, flipping halfway through. Set aside
For the whipped beet burrata
- To a food processor add canned beets and 1 tbsp beet juice, blend on high until they're a very fine texture – if the beets aren't breaking down enough, add another tbsp beet juice. Add to the mixer the yogurt and blend until smooth. Finally add the burrata and blend until combined. You should have a fairly smooth, thicker dip-like texture (if there are still finely chopped beet pieces, that's ok).
For the salad topping
- Toss together chopped cucumber, sliced fennel and chopped tomatoes with lemon juice, salt, pepper and olive oil.
- Add whipped beet burrata to a low bowl or platter and top with veggie salad. Garnish with fresh dill and chopped walnuts. Enjoy with toasted crostini.
Video
Notes
- If you can’t find green heirloom tomatoes try just regular green tomatoes or green tomatillos. In a pinch, you can use a green pepper.
