Beetroot And Walnut Dip Recipes

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BEET AND WALNUT DIP



Beet and Walnut Dip image

An easy winter recipe for vibrant beet and walnut dip. Swirled with sour cream and topped with dill, it's a healthy, yet luxurious appetizer.

Provided by Aimee

Categories     Appetizer

Time 10m

Number Of Ingredients 11

3 medium cooked beets (roasted or otherwise, peeled)
1/3 cup toasted walnuts
1 garlic clove (finely minced)
4 teaspoons red wine vinegar
1 teaspoon pure maple syrup
1/3 cup extra virgin olive oil (plus more to garnish)
1/2 teaspoon fine sea salt
1/2 teaspoon ground za'atar (optional)
3/4 cup full-fat sour cream (or yogurt)
2 tablespoons chopped fresh dill
1/4 teaspoon freshly ground black pepper

Steps:

  • In a blender (or food processor, they work equally well) combine the roasted beets, walnuts, garlic, vinegar and maple syrup. Blend to combine.
  • With the blender running, drizzle in the olive oil. Season dip with salt and za'atar, if using. Blend into a smooth paste. Taste and adjust seasoning if necessary (see note).
  • At this point, the dip can be transported to an air tight container and kept, refrigerated, for up to 4 days.
  • To serve: partially fold in the sour cream to the dip. I like to marble the red and the white colours instead of completely combining them. Spoon into a shallow bowl with plenty of surface area.
  • Drizzle the dip generously with olive oil. Sprinkle with dill and black pepper. Finish with flaky salt. Serve with crackers or pita and cut vegetables.

Nutrition Facts : Calories 368 kcal, Carbohydrate 16 g, Protein 5 g, Fat 33 g, SaturatedFat 8 g, Cholesterol 22 mg, Sodium 426 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving

BEETROOT AND WALNUT DIP



Beetroot and Walnut Dip image

Make and share this Beetroot and Walnut Dip recipe from Food.com.

Provided by katew

Categories     Spreads

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 4

450 g of drained beetroots
1 cup walnuts, other nuts would be ok
3 -4 tablespoons thick natural yoghurt
1 -2 tablespoon dukkah, spice blend or 1 -2 tablespoon seasoning, of your choice

Steps:

  • Process nuts till fine.
  • Add beetroot and process with nuts.
  • Add yoghurt and spice blend.
  • Blend till smooth
  • Serve with pita crisps.

Nutrition Facts : Calories 160.2, Fat 13.1, SaturatedFat 1.4, Cholesterol 1, Sodium 52.9, Carbohydrate 9.4, Fiber 2.6, Sugar 5.9, Protein 4.3

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