RECIPESOCTOBER 14, 2012

citrus beet + walnut dip

Beets: Most people love them, or loathe them. I happen to fall into the ‘love’ camp. When I was creating recipes for my recent ‘Seasonal Spotlight: Root Vegetables + Squash’ class, I knew I wanted to feature beets, but was unsure whether the participants would love or hate these brightly colored roots.

Lucky for me, the entire class happened to be beet lovers – and they devoured this flavorful dip. What’s great about this citrus beet + walnut dip is that I’m pretty sure it could even satisfy beet haters. Adding citrus juice and zest really brightens up the earthy flavor, and the toasted walnuts adds a rich, nutty flavor.

Try this dip to entertain with or bring to a party. The beautiful, rich magenta hue will pop against a spread of boring, beige hummus. I love serving this dip with sweet potato chips. Food Should Taste Good makes a great version.

I boiled the beets, but feel free to roast, bake, steam – or use pre-cooked beets to save a step.

Citrus Beet + Walnut Dip

Ingredients:

3 medium beets
1 teaspoon raw honey
zest of 1 lemon + 1 orange
3 tablespoons lemon juice
¼ cup orange juice
½ cup toasted walnuts
½ teaspoon sea salt
ground pepper to taste
1 teaspoon finely chopped chives

Procedure:

Place washed beets in a large stock pot and bring to a boil. Boil for 30-40 minutes, or until beets are tender and a knife is easily inserted. Remove from pot, rinse under cool water. Skins should easily peel off beets under running water. Cut beets in large chunks and add to a blender.

Add remaining ingredients to blender and process until smooth. Garnish with finely chopped chives. Serve with sweet potato chips, endive cups, or crackers.

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

MOST POPULAR

the perfect make-ahead summer dish – chickpeas with roasted eggplant, peppers + basil

Stock up on eggplant, peppers, and fresh basil and make this staple salad all summer long. It will become a go-to for bringing to a picnic or BBQ – or simply keeping on hand in your fridge when hunger strikes. I love make ahead recipes that get better and better the longer they sit – and this chickpea dish fits the bill.

Read More...

moringa is the new matcha – try it in this mint lemonade recipe

I first heard about it probably a year and a half ago or so when watching a documentary that claimed moringa was a ‘miracle’ food that has incredible high, bioavailable nutrient, minerals, and amino acids. On top of that, it is an excellent supplement to our diets, as the nutrient content in our food supply becomes increasingly diminished.

Read More...