Deviled Beets
Transform your appetizer game with these vibrant and flavorful Deviled Beets, a creative twist on the classic deviled egg! This show-stopping recipe features roasted beets scooped and filled with a tangy, creamy mixture of mashed beet centers, Greek yogurt, Dijon mustard, and a hint of smoked paprika for a subtle smoky kick. The beets are roasted to tender perfection, enhancing their natural sweetness, and paired with bright, aromatic notes of fresh dill and garlic powder. Not only a feast for the eyes with their jewel-toned hue, but they’re also a healthy, vegetarian-friendly option that’s perfect for dinner parties, holiday spreads, or snacking. With just 15 minutes of prep, these Deviled Beets are as easy to make as they are impressive. Garnish with a touch of extra dill and smoked paprika, and serve chilled or at room temperature for an elegant appetizer that’s sure to delight!
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Recipe Information
Ingredients
- 4 medium beets
- 4 tablespoons Greek yogurt
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- 0.5 teaspoon garlic powder
- 0.25 teaspoon smoked paprika
- 1 teaspoon chopped fresh dill
- 0.25 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 1 teaspoon olive oil
Instructions
Preheat your oven to 400°F (200°C).
Wash the beets thoroughly to remove dirt, then trim off the stems and roots.
Place the beets on a sheet of aluminum foil, drizzle them with olive oil, and tightly wrap them in the foil.
Roast the beets in the oven for 40-45 minutes, or until they are tender when pierced with a fork.
Remove the beets from the oven and let them cool until they are easy to handle.
Peel the skins off the beets by rubbing gently with a paper towel or your hands, then cut each beet in half lengthwise.
Using a small melon baller or spoon, carefully scoop out a small amount of the center of each beet half to create a cavity (similar to the yolk cavity in a deviled egg). Set the removed beet centers aside.
In a medium bowl, mash the reserved beet centers with a fork until smooth.
Add Greek yogurt, Dijon mustard, white vinegar, garlic powder, smoked paprika, fresh dill, salt, and pepper to the mashed beet centers. Mix until well combined and smooth.
Transfer the mixture to a piping bag or a small plastic bag with the corner snipped off.
Pipe the filling into the cavities of the beet halves, filling each generously.
Garnish the deviled beets with a sprinkle of smoked paprika and additional chopped dill, if desired.
Serve immediately or refrigerate until ready to serve.
Nutrition Facts
Calories |
421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.2 g | 21% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 709 mg | 31% | |
| Total Carbohydrate | 56.2 g | 20% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 38.5 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1868 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
