Roasted Beet and Walnut Dip

Julie Blanks

Preparation Time: 10 minutes      Cooking Time: 45 minutes     Number of Servings:  15


1 pound beets [4 smallish beets], scrubbed

1 cup walnuts

1-3 clove garlic, smashed and peeled

2 teaspoons sherry vinegar or lemon juice

Optional – few fresh herb leaves, such as marjoram or thyme

1 teaspoon salt [or salt to taste]

1/3 cup olive oil

1/3 cup yogurt


  1. In a small pot of water, covered, over high heat, bring to a boil, down and simmer until they are tender 20-45 minutes, or until a knife inserted in easily. Drain the beets, run cold water over them, then remove skins
  2. Toast the walnuts at 350 degrees for 5 – 10 minutes.  Let them cool
  3. In a food processor fitted with metal blade, whir together the beets, walnuts, vinegar, optional herbs, and salt. Whir until the mixture looks like a coarse putty.
  4. With the motor running, slowly drizzle in olive oil, then add the yogurt
  5. Taste the mixture of salt and tang, adding more salt and vinegar as needed, Bowl and serve with crackers, veggies, or chips.



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