Beetroot And Walnut Dip Recipes

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

Time 10m

Number Of Ingredients 11

Ingredients

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

Ingredients

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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