Traditional recipes

Roasted Beet and Walnut Dip

Roasted Beet and Walnut Dip

An antidote to the many mayo and sourcream dips out there (which we also love).

Ingredients

  • 1 pound roasted beets, coarsely chopped
  • ½ cup walnuts, toasted, finely chopped
  • 2 tablespoons chopped dill, plus sprigs for serving
  • 2 tablespoons crème fraîche, plus more for serving
  • 1 teaspoon Sherry vinegar
  • ½ teaspoon caraway seeds, toasted, plus more for serving
  • Kosher salt and freshly ground black pepper

Recipe Preparation

  • Process beets, walnuts, dill, crème fraîche, vinegar, and caraway seeds in a food processor until smooth; season with salt and pepper. Top with crème fraîche, caraway seeds, and dill sprigs and drizzle with olive oil.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

Calories (kcal) 80 Fat (g) 6 Saturated Fat (g) 1.5 Cholesterol (mg) 5 Carbohydrates (g) 7 Dietary Fiber (g) 2 Total Sugars (g) 4 Protein (g) 2 Sodium (mg) 45Reviews SectionOkay I didn't make this yet but...isn't this just pkhali? The classic Georgian walnut spread? kind of seems like cheating/stealing to not even reference that this is a very specific flavor and ingredient profile from a small, extremely distinct ethnicity.I was very disappointed by this dip: all I could taste was the walnuts, the texture was quite dry and not as creamy as I would have expected. Also, the seasoning need to be improved, the flavors are quite flat and lack acidity, salt…baptisteParis, France03/05/20

Roasted Beet and Walnut Dip

Wondering what to do with beets? This paleo, vegan beet and walnut dip is a delicious, fun twist on traditional Muhamarra. It is so easy to make, super healthy and perfect for entertaining! Good for the whole family: beets, walnuts, garlic, lemon, tahini.

Ingredients

  • 3 Beets
  • 3 Tablespoons Olive Oil, Divided
  • 1 cup Walnuts
  • 2 Tablespoons Tahini
  • 1 clove Garlic
  • 1 teaspoon Ground Cumin
  • 1 Tablespoon Lemon Juice (juice From Half A Lemon)
  • ½ teaspoons Salt

Preparation

Peel and dice the beets. Place in a baking tray and drizzle with 1 tablespoon of the olive oil. Roast in the oven for 35 minutes. Place the walnuts on another baking sheet and add them to the oven for the last 3–5 minutes of this time, watching closely to make sure they don’t burn.

Remove beets and walnuts from the oven and put the chopped beets into a food processor or high-speed blender with the remaining 2 tablespoons of olive oil. Pulse until coarse.

Add the roasted walnuts, tahini, garlic, cumin, lemon juice and salt and blend until well combined. I prefer to leave a bit of texture to the dip rather than blending smooth.

Transfer the dip to a bowl and top with a drizzle of olive oil and some whole walnuts, if desired. Goes great with crackers, veggies and pita. Or slather this dip on some sliced cucumber for a beautiful, simple appetizer.


Roasted Beet and Walnut Dip - Recipes

This Beet, Walnut and Honey Dip is a healthy snack my family loves. We spread it on toast, dip pita chips in it or use it in sandwiches. It’s easy, healthy and kid friendly!

Here’s the original post from 2015

Today is my first day of culinary school and before I got started I wanted to share on here a few of my hopes for the course. This roasted beet, walnut and honey dip provides the perfect example. If I could narrow it down to one goal or hope for this brief stint in culinary school it would be this – simplicity. My desire is to come finish this culinary school and then return to the kitchen cooking more simply not more complicated. Maybe you were thinking the opposite… that I would return to my regular lifestyle of blogging with super complex recipes that most home cooks wouldn’t dare to try. But no, I promise, though I hope to learn a lot of great techniques, I only hope that they will help me to cook better, more easily and more simply. Let me explain more..

I hope to enhance my care for quality, fresh ingredients by learning how to use them more simply, letting their true flavors shine instead of masking them. Like picking a perfectly ripe and in-season beet from the market, then taking it home to roast it perfectly and only add a few more ingredients to better enjoy its natural flavor like in this bright pink spread.

A few more of my hopes for this journey:

gain more confidence in baking bread

sharpen my skills in creating pastries (still rustic and homemade but well made)

learn better pairing of flavors and ingredients (going back to simple cooking, a few ingredients well paired is better than several that don’t coordinate with each other well)

get more confidence in my skill of basic techniques and knife skills (I’ve had more than a few scares with a sharp knife over the years)

gain more respect for ingredients, the life that they have and are passing along to those who enjoy them as food (this is something that I hope goes more from my head to my heart).

begin with openness to new ideas and information from the teachers and mentors of my course – I hope to get new perspective and knowledge from those who have the far more experience than I.

find a better understanding of ingredients so that I can write more fully and more concise about them.

know more of the whys behind techniques and recipes that maybe I already knew how to do.

These are more for me than anything but thanks for listening :). I hope to stay on track during these 8 weeks of learning and to remember the hopes I have for this time. If there’s anything that you’re partaking in, I recommend you also taking time to jot down your own hopes and desires for your tasks ahead. Take some time to get a clear mind before foraging ahead! And some good beet dip alongside a little journaling session couldn’t hurt!


  • Position a rack in the center of the oven and heat the oven to 375°F.
  • Put the beets in a small baking dish and rub them with 1 Tbs. of the oil. Cover with foil and roast until tender when pierced with a fork, about 1 hour. Set aside to cool, then peel and coarsely chop to yield 1 cup.
  • Pulse the beets, walnuts, and scallions in a food processor until very finely chopped. Add the remaining 1/4 cup oil, the pomegranate molasses, lemon juice, pepper, cumin, and 1/2 tsp. salt process into a purée. Season to taste with more salt, lemon juice, and pepper. Serve at room temperature or cold. Store, covered and refrigerated, for up to 3 days.

Recipe Notes

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Related


Roasted Beet Garlic Walnut Dip

This nutrient-dense dip is great with crackers, pita, cut up veggies and without the guilt of having a few extra helpings.

This Valentine&rsquos Day why not try this heart healthy savoury treat. Here are a few reasons why&hellip

Beets are great for regulating your blood pressure, due its high level of nitrates. By dilating the vessels, it can help lower blood pressure within a few hours, that&rsquos amazing! Alongside the super beets, eating walnuts regularly can help improve cholesterol levels (blood fats), which can reduce the risk of heart disease.

The addition of fresh lemon juice not only gives a great freshness to the dip, but also a high dose of Vitamin C, which not only boosts your immune system, but can also reduce your blood pressure and risk of cardiovascular disease.

Roasted garlic, has this rich buttery sweet flavour and if you have not tried it yet, I highly recommend you do. Garlic boasts a number of amazing health properties, especially when it comes to blood pressure. To truly benefit from garlic, it is best eaten raw, but a number of nutrients remain when roasted. Plus, with it&rsquos great flavour, it makes it easier to eat a few extra.


  • 1 cup walnuts, plus toasted chopped walnuts for garnish
  • 4 cups cauliflower florets (1 small head)
  • 4 teaspoons extra-virgin olive oil, divided
  • ¾ teaspoon salt, divided
  • 1 head garlic
  • ½ cup water, plus more as needed
  • ¼ cup walnut oil, plus more for garnish
  • 2 tablespoons lemon juice
  • 1 teaspoon minced fresh rosemary, plus more for garnish
  • Ground pepper for garnish

Soak 1 cup walnuts in water for 2 hours.

Preheat oven to 400 degrees F.

Place cauliflower on a baking sheet and toss with 3 teaspoons oil and 1/2 teaspoon salt. Slice the tip off garlic head, exposing the cloves. Drizzle with the remaining 1 teaspoon oil and 1/8 teaspoon salt and wrap in foil. Place on the baking sheet. Roast, stirring the cauliflower once, until tender, 35 to 40 minutes. Let cool on the baking sheet for 5 minutes.

Transfer the cauliflower to a food processor. Squeeze the garlic cloves out of the skins into the food processor. Drain the walnuts and add to the food processor, along with 1/2 cup water, oil, lemon juice, rosemary and the remaining 1/8 teaspoon salt. Puree until mostly smooth, adding more water, 1 tablespoon at a time, if needed. Transfer to a bowl and top with pepper, toasted walnuts and more oil and rosemary, if desired.


Roast Beetroot & Walnut Dip

Out for tapas and vino with my gal pals the other night, one of my friends said: “Oh, I made your healthy beetroot dip recipe to take to work the other day and everyone loved it! And I used Coyo so it was free of dairy and nasties.” “Oh, fantastic!”, I exclaimed. And then realised… I don’t have a beetroot dip recipe! hhhhmmm…

A few days later, another friend posted on my Facebook wall: “Bex, I found this site and thought you might like it.” And like it I do! I giggled and replied that I’m actually a recipe contributor for them.

And then my beautiful Mum came over for dinner, handed me a recipe printout and said: “I thought you might like this one.” It was one of my own recipes from this site!

Now, I’m not sure exactly what the universe is trying to tell me with all this kookiness, but I’m pretty sure it’s something like: get your butt back in the kitchen, woman!

So I listened! And I figured the beetroot dip was a great place to start.

Roasting the beetroot, garlic, onion and walnuts creates an incredibly delicious flavour and this dip will keep in the fridge for days, so you can make it up well ahead of time. It tastes amazing as a dip, or smeared on crackers or breads, in salads, or even as a gourmet pizza sauce! Plus it looks so festive, it’s the perfect healthy treat to take to your holiday parties, BBQs, and picnics.


Vegan Roasted Beet Dip

  • Author: Rebecca | Always Nourished
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: about 2 cup s of dip 1 x

Description

Vegan Roasted Beet Dip is a beautiful purple dip made with only good things, like roasted garlic, walnuts, lemon and fresh herbs, that is best served with veggies and crackers.

Ingredients

  • 2 cup s roasted beets ( 2 – 3 small-medium beets)
  • 8 cloves roasted garlic
  • 1/2 cup fresh parsley
  • 1/2 cup fresh basil
  • 1/2 cup raw walnuts, whole or chopped
  • 1/4 teaspoon salt
  • Freshly ground pepper, to your liking
  • 1 tablespoon lemon juice
  • 1 tablespoon honey, agave or maple syrup (optional but recommended)
  • 4 tablespoon s extra virgin olive oil
  • 1 tablespoon water

Instructions

  1. In a large food processor add roasted beets and garlic. (To roast beets and garlic: Peel 2-3 beets with a vegetable peeler, being sure to cut off the root end and the stem end, and chop into bite-sized pieces. Peel 8 medium to large cloves of garlic. Place beets and garlic on a large piece of foil then wrap to form a foil packet of beets. Roast at 400F for about 45 minutes until both the beets and the garlic cloves are tender. Let the veggies cool before blending into a dip. The veggies can also be kept in the fridge for 3 days or so until you are ready to make the roasted beet dip.)
  2. Add the fresh parsley, basil, walnuts, salt, pepper, lemon juice and honey to the food processor.
  3. Turn the food processor on and stream in the oil and water being sure to scrape down the sides of the food processor when necessary. Blend until very smooth.
  4. Serve beet dip chilled or at room temperature with veggies, crackers, or as a spread on sandwiches.

Notes

If dip is too thick or chunky in consistency, add 1 tablespoon of water a time until desired consistency is reached.

Did you make this recipe?


Healthy Eating with the Seasons: 13 Recipes for June

I’ve said it before and I’ll say it again: Eating foods when they are in season is the best way to get the most from your produce. Fruits and vegetables are at their nutritional peak when they are picked in season. They don’t have to travel as far to get to you (thus requiring fewer resources and less fuel). They are also more affordable and eating in-season foods is a great way to support your local farmers.

In my backyard, June is the month when I have lots of lettuce and salad greens. I’m seeing tons of beets and all sorts of hearty greens (kale, collards, chard, etc). Also in season in June are herbs, broccoli, new potatoes, rhubarb, cherries, and boysenberries. My raspberries haven’t appeared yet but I expect to see them in the next week or two. June is always a really good month for raspberries in my garden.

I’ve compiled here a list of 13 incredible recipes that make seasonal eating in June a breeze. You can eat healthy seasonal food without compromising flavor or convenience.


The Healing Benefits of Beets + Roasted Beet Dip Recipe

I remember beets from my childhood as odd, dark red, jello-like strips that were to be avoided at all cost. They usually appeared on our table during a holiday, after my mother had read about a recipe in one of the popular magazines at the time. She was not a woman fond of cooking, so meals often consisted of pantry concoctions: the feared and dreaded mystery meatloaf or “beef stroganoff” made with hamburger meat and canned cream of mushroom soup.

Sadly, I’m not sure I knew beets existed outside of a can until one night when I was convinced to taste a fellow diner’s roasted beet salad. I was hesitant to taste them, thinking I knew what was at the other end of that fork.

I fell head over heels in love. On top of being delicious, there are quite a few healing benefits of beets: they are chock full of calcium, magnesium, potassium, vitamin C and manganese. In addition, they play a big role in cleansing and detoxifying the body. I add them sparingly to juice (raw, of course).

My mother adhered to recipes like a detective — down the last grain of salt, literally. She would not sway one drop over or under, no matter what, and insisted I do the same. I think it is because of this that I have spent the better part of my cooking life rebelling against following recipes, like an errant child purposely coloring outside the lines in a coloring book.

Things don’t always turn out well, but it keeps cooking interesting.

As such, I found this fabulous roasted beet dip recipe and tweaked it a bit. The lovely folks in my singing transformational voice workshop devoured it. It is a double agent food — beautiful and healthy.

Beet & Walnut Dip

(adapted from Eating the Alkaline Way, original recipe is on page 166)

1 Cup Roasted Beets, chopped

1 -2 Cloves Garlic, depending on how much you like garlic

1 Large Bunch Cilantro, chopped

1 Cup Walnut Halves or Pieces

1 – 2 T Extra Virgin Olive Oil

In a food processor, add the walnuts, cilantro and garlic and pulse until roughly chopped. Add beets and pulse until a thick paste forms. Add oil and vinegar and lightly pulse until blended. Transfer to a bowl and season with salt and pepper.

Serve with crackers or an array of colorful vegetable slices.

Eat in good health and let me know what you think.

Hi, my name is Dianna Bonny. It’s my mission to candidly share my journey with you. For me, it’s all about the healing: to create a radiant healing energy for others who have befallen a similar fate. Together, we can forge beautiful lives of belonging and connection. Thanks for joining me today! I look forward to hearing from you.