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.
Course Appetizer
Cuisine American
Keyword Gluten-free, Vegetarian
Essential Ingredient beets
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 4people
Calories 368kcal
Ingredients
3mediumcooked beetsroasted or otherwise, peeled
1/3cuptoasted walnuts
1garlic clovefinely minced
4teaspoonsred wine vinegar
1teaspoon pure maple syrup
1/3cupextra virgin olive oilplus more to garnish
1/2teaspoonfine sea salt
1/2teaspoonground za'atar optional
3/4cupfull-fat sour creamor yogurt
2tablespoonschopped fresh dill
1/4teaspoonfreshly ground black pepper
Instructions
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.
Notes
As with all recipes, taste and adjust the seasonings to your preference. You may want an other drizzle of maple syrup or vinegar, depending on that sweet/tangy balance. And don't be shy with the salt.