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