Roasted Beet and Walnut Dip
This colorful and flavorful dip is perfect for parties or as a tasty appetizer. The roasted beets add a beautiful hue and the walnuts give a delicious crunch.
Equipment
- 1 baking tray
- 1 food processor or blender
- 1 small bowl
Ingredients
- 2 large beets
- 1/2 cup walnuts
- 1/4 cup olive oil
- 2 cloves garlic - minced
- 1/4 cup plain Greek yogurt
- 2 tablespoons lemon juice
- Salt and pepper - to taste
- Fresh herbs for garnish - optional
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and remove the leaves from the beets. Cut them in small cubes.
- Toss the beet cubes in 2 tablespoons of olive oil and spread them onto a baking tray. Roast in the oven for 40 minutes, or until they are tender.
- While the beets are roasting, toast the walnuts in a small pan over medium heat for 5-6 minutes. Let them cool down.
- Once cool, add the walnuts to a food processor or blender and pulse until finely chopped.
- Add the roasted beets, minced garlic, Greek yogurt, lemon juice, and remaining 2 tablespoons of olive oil to the food processor or blender. Blend until smooth.
- Season with salt and pepper, to taste.
- Serve in a bowl and garnish with fresh herbs, if desired.
- Serve with your favorite chips, vegetables, or crackers.
Notes
You can also use canned beets if you are short on time.
For a spicier kick, add a pinch of cayenne pepper.
This dip can also be used as a spread for sandwiches or wraps.
Nutrition
Calories: 150kcal
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