Down With The Beet – WYLDER

Down With The Beet

Down With The Beet

Recipe by Kaelyn Ramsden | Photos Sashwa Burrous


In my opinion, beets are underrated. Just like mushy, overcooked brussel sprouts that your grandmother would make that you probably avoided at every potluck, if cooked wrong, beets lose their mojo. But luckily for us, the solution is as simple as this Beet Dip recipe: don’t overcook them! Beets keep both their nutrient density and their flavor best when roasted in foil and for no more than 45-50 minutes. Give this dip a try and we’ll save redeeming brussel sprouts for their seasonal appearance later this fall.



  • 4 - 6 medium sized beets (start with 4 if you're what I call 'Beet Curious)

  • 3/4 cup extra virgin olive oil

  • 2 garlic cloves 

  • juice from 1-2 lemon(s), to taste

  • 1/2 granny smith apple 

  • 3-6 sprigs of fennel leaves

  • optional: 1/2 cup fennel (the bulb)


For the garnish

  • choose any of the following or a combination: extra virgin olive oil, plain yogurt, sour creme and / or diced mint leaves! 



  1. Preheat oven to 400º, remove the leaves and set aside to use for a sauté or in your next salad. Wash each beet underwater until clean.

  2. Wrap beet(s) in foil and roast for 40 minutes or until they feel tender with an oven mit. Set in the fridge (in a bowl to catch juice) to cool to room temperature.

  3. Add olive oil, lemon juice, chopped garlic, apple and fennel to your blender and blend on high for 1-2 minutes. 

  4. Once beets have cooled, chop and add to the blender. Mix on high until dip has a smooth consistency.

  5. Garnish with olive oil, plain yogurt, sour creme and or diced mint leaves. 

  6. Best served at room temp but will keep in the fridge for up to a week. Like many things, it only gets better with age!



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