You can’t beet this delicious, gut-friendly bean dip. 🫜 Not only does it offer antioxidants from beets, cannellini beans also provide a number of fantastic nutrients! Ingredients: 1 (15oz) can of cannellini beans, drained and rinsed 1 large beet, 1 head garlic ½ cup fresh feta, plus more for garnish ½ lemon juiced 2 tablespoons herbs (such as basil, chives, or dill), Optional ½ tsp salt Olive oil Directions Preheat the oven to 400F. Wrap the beet in foil. Cut the very top off the head of garlic, then add a touch of oil. Wrap the garlic in foil. Roast the garlic and beet for 30 minutes. If the beet is not fork tender, continue cooking the beet alone, up to 30 more minutes. Let cool then cut off the root and stems, and peel off the skin. Cut into quarters. Add all the ingredients to a food processor (squeeze out the roasted garlic cloves and discard the peels). Blend on high for about 2 minutes or until desired consistency. Serve with crackers, crudite, or bread.