Roasted Beet and Walnut Dip

Cuisinart original

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.


Makes 2 cups


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

Nutritional information

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


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.