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.