Whipped Burrata Beet Dip
Serves 4
5 mins prep
10 mins cook
15 mins total
This easy beet dip is made with earthy beets and creamy burrata. It's topped with a fresh salad and paired with crunchy crostini.
For the crostini
For the whipped beet burrata
For the salad topping
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.
