Appetizers

Roasted Beet and Walnut Dip

Makes 2 cups

Roasted Beet and Walnut Dip

Makes 2 cups

This jewel-toned dip was inspired by skordalia, a Greek spread traditionally
prepared with potatoes and lots of garlic. We held the garlic, but called upon
beets for their lovely earthiness.

Nutritional information per ¼ cup serving (using ½ cup olive oil):Calories 189 (86% from fat)
carb. 5g
pro. 2g
fat 19g
sat.

Ingredients

  • ¾pound beets (about 3 to 4 small), scrubbed
  • 2large garlic cloves, peeled
  • ½cup raw walnuts
  • 1tablespoon fresh lemon juice
  • ½teaspoon kosher salt
  • ¼teaspoon freshly ground black pepper
  • ⅓to ½ cup extra virgin olive oil
  • fresh dill leaves for garnish, optional

Preparation

  1. 1. Preheat the oven to 350°F. Individually wrap beets in foil and roast on a sheet
  2. pan for 55 to 60 minutes, or until tender enough to be easily pierced with the tip
  3. of a sharp knife. Transfer beets to a dish and let cool in foil. Meanwhile, place the
  4. walnuts on the sheet pan and toast in the preheated oven for 8 to 10 minutes,
  5. until just fragrant. When beets are just cool enough to handle, gently rub off
  6. skins under cool, running water. Quarter beets and reserve.
  7. 2. Put the garlic cloves in the work bowl. Run on Chop continuously to finely chop,
  8. about 5 seconds. Add the walnuts and pulse on Chop to start processing,
  9. about 10 to 12 pulses. Add the quartered beets, lemon juice, salt, and pepper,
  10. and run on Chop continuously, until finely chopped and incorporated, about 15
  11. to 20 seconds.
  12. 3. Scrape down the bowl. With the machine running, add the olive oil in a steady
  13. stream and process until the mixture forms a coarse purée. (NOTE: Use ½ cup
  14. of olive oil for a slightly smoother and thinner purée.)
  15. 4. Taste and adjust seasoning with more salt and/or lemon juice, if needed. To serve,
  16. garnish with fresh dill leaves, if desired.