Jan 122012

I was craving beets again already after the delicious ones we roasted on Christmas Day, and then I spotted this recipe for a Beet Walnut Dip.  While dips are great for a party, or the occasional casual meal, it made more sense for me to put it in a wrap.  So I went ahead and made a wrap on lavash with fresh spinach and fat free feta.  FAIL.  By lunchtime, I had a purple mess on my hands because it soaked through the lavash.

So, I went back to using it as a dip, and even put a spoonful on a hot bowl of pasta.  No matter how you use this, you’ll like the fresh flavor and creamy texture.  It’s cheerfully bright, which is quite welcome this time of year!




Beet Walnut Dip

1 lb. beets
2 T olive oil
2 T lemon juice
2 T balsamic vinegar
1 c. chopped walnuts

Scrub beets, and boil for 45-60 minutes until fork tender.  Drain and peel skins.  Quarter beets, and place in food processor.  Add oil, lemon juice, balsamic vinegar, and walnuts.  Process until smooth, adding a splash more lemon juice if needed.  Season to taste with salt and pepper.

-Adapted from Disney Family.com

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