Roasted Beet and Walnut Dip is a vibrant and healthy appetizer. The earthy sweetness of beets pairs perfectly with the nutty flavor of walnuts. You can serve it with fresh veggies, crackers, or pita bread.
To prepare, start by roasting the beets until tender. This step enhances their natural sweetness. While the beets roast, toast the walnuts for extra depth of flavor. Blend the roasted beets and walnuts with some garlic, lemon juice, and olive oil until smooth.
Keep an eye on the consistency. If it’s too thick, add a little water or more olive oil. Taste and adjust the seasoning with salt and pepper. This dip looks stunning on a party platter and tastes even better.
Enjoy it as a snack, or use it as a spread for sandwiches. It’s versatile and delicious, making it a great addition to any meal or gathering.
Roasted Beet and Walnut Dip
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.