Roasted Beets and Fresh Cucumber with Creamy White Bean Dip

Serves 2


  • 1 bunch of small red beets (approximately 4 small beets), roasted and cut into rounds
  • 1 cucumber, sliced
  • 1 cup cannellini beans
  • ¼ cup water
  • 2½ teaspoons of olive oil (2 teaspoons for the beets + ½ teaspoon for the bean dip)
  • ¾ teaspoon of Celtic salt (¼ teaspoon for the beets + ½ teaspoon for the bean dip)
  • 1 tablespoon of fresh dill, finely chopped

Beets prep:

Preheat oven to 350° F. Wash, trim, and dry the beets. Cut them in half for quicker cooking and place them on a large sheet of aluminum foil. Add 2 teaspoons olive oil and ¼ teaspoon of salt. Rub in the oil and salt and evenly coat. Wrap the aluminum tightly around the beets. Place on a baking sheet and roast until fork tender, about 20-30 minutes, depending on the size of the beets. Let them cool, then rub a paper towel over them to remove the skins.

Cannellini bean prep:

Rinse one cup of dried cannellini beans and clean thoroughly. Place the beans in a large bowl and cover with water. Let soak overnight. The next day, strain and rinse them, then place in a medium sauce pan and cover with water. Add a big pinch of salt, bring to a boil, and reduce to a simmer with the lid on. Cook for about 40-50 minutes, or until soft, but not mushy. Drain and rinse well. Let cool.

If you are using beans from a can, please make sure the product is organic. Organic canned beans should only contain water, salt, and beans. To use canned beans for this recipe, just open the can, rinse the beans slightly, and add to recipe.

Final prep:

Place the cannellini beans in a food processor with the water, olive oil, and salt. Purée until smooth, then stir in the dill. Serve with the sliced beets and cucumbers.