Beet & Avocado Dip with Fresh Greens

Serves 4

Though it’s not officially spring, this is the time of year when I start craving bright, fresh flavors over the cozy meals of winter. I’m not sure if this is best classified as a dip, a salad, or an appetizer…but whatever it is, it’s absolutely delicious.

I first tried a version of this dish at Sister, a restaurant in Dallas, and my husband and I instantly fell in love with it. Roasted beets and avocado blend into a silky, flavorful base, topped with mixed greens, cherry tomatoes, and a bright lemon vinaigrette. It’s a vibrant, well-balanced dish that’s just as delicious on its own as it is with crusty bread or pita chips.

WHAT YOU’LL NEED

INGREDIENTS

Beet & Avocado Dip

  • 1 large or 2 small red beets (about ½ lb), roasted and peeled (plus more for topping)

  • 1 large avocado (plus more for topping)

  • 1 garlic clove, peeled

  • ½ cup tahini

  • ½ cup cold water

  • 3 tbsp lemon juice (about 1 lemon)

  • ¼ tsp ground cumin

  • 1 ¾ tsp Diamond Crystal Kosher Salt (or 1 tsp Morton Kosher Salt)

Lemon Vinaigrette

  • 1 tbsp lemon juice

  • 2 tbsp olive oil

  • ¼ tsp Dijon mustard

  • ½ tsp honey

  • Salt & pepper, to taste

Toppings

  • 5 oz baby arugula or mixed greens

  • 1 pint cherry tomatoes, halved

  • 1 avocado, diced

  • 1 small red beet, roasted, peeled and diced

  • 4-5 radishes, thinly sliced

  • Fresh dill, for garnish (optional)

DIRECTIONS

Blend the Beet & Avocado Dip

  1. Add all ingredients to a blender or food processor. Blend, gradually increasing the speed, until smooth and creamy. Taste and adjust seasonings as needed. Refrigerate until ready to serve.

Make the Vinaigrette

  1. In a small bowl, whisk together all ingredients until emulsified. Taste and adjust salt and pepper as needed.

Assemble the Salad

  1. On a large plate or serving dish, spread the Beet & Avocado Dip in an even layer using the back of a spoon. Arrange all toppings evenly over the dip, then drizzle with the lemon vinaigrette. Garnish with fresh dill, if desired.

  2. Serve as is or with crusty bread or pita chips.

RECIPE NOTES & TIPS

  • To roast beets, preheat the oven to 400°F and trim the tops and root ends. Wrap the beets in foil and place them on a baking sheet. Roast for 40-60 minutes until a knife slides through easily. Let cool, then remove the skins.

  • Not all tahini is created equal. For the best flavor and texture, use a high-quality tahini that’s silky smooth and slightly nutty. My favorite brands are: Soom, Krinos, and Har Bracha.

  • The more powerful, high speed your blender is, the smoother the dip will be. If you make blended beverages, dips, or purees often, I recommend investing in a Vitamix. To me, it’s performance compared to other blenders justifies the higher price point. We’ve had ours for many years and it’s one of our most beloved kitchen appliances.