Savory Roasted Beet and Walnut Dip

Looking for a unique spread to elevate your appetizer game? This Roasted Beet and Walnut Dip is your answer. With its vibrant color and rich flavor, it’s not just a feast for the eyes but also a delight for the palate. Perfect for gatherings or a cozy night in, this dip is sure to impress your guests while being incredibly easy to prepare.

Imagine creamy roasted beets blended with nutty walnuts and a hint of garlic, creating a dip that is both earthy and refreshing. Serve it alongside fresh vegetables, pita chips, or spread it on crusty bread for a gluten-free option. This dip is versatile enough to fit any occasion, whether it’s a casual snack or a fancy dinner party.

Delicious Roasted Beet and Walnut Dip Recipe

This Roasted Beet and Walnut Dip is a creamy, flavorful spread made from roasted beets, toasted walnuts, and a splash of lemon juice. Its taste is a perfect balance of earthy sweetness from the beets and the rich, buttery flavor of the walnuts, complemented by a zesty kick from garlic and lemon.

Ingredients

2 medium beets, roasted and peeled
1 cup walnuts, toasted
2 cloves garlic, minced
2 tablespoons lemon juice
2 tablespoons olive oil
1/2 teaspoon salt, adjust to taste
1/4 teaspoon black pepper
Fresh parsley for garnish (optional)

Instructions

Roast the Beets: Preheat your oven to 400°F (200°C). Wrap the beets in foil and roast for about 45-60 minutes, or until tender. Let them cool, then peel and set aside.
Toast the Walnuts: In a dry skillet over medium heat, toast the walnuts for about 5 minutes, stirring frequently until golden and fragrant. Be careful not to burn them.
Blend the Ingredients: In a food processor, combine the roasted beets, toasted walnuts, minced garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth and creamy, scraping down the sides as needed.
Adjust Flavor: Taste the dip and adjust the seasoning as necessary. You can add more lemon juice for extra tang or more salt for flavor.
Serve: Transfer the dip to a serving bowl, drizzle with a little olive oil, and garnish with fresh parsley if desired. Serve with vegetables, pita chips, or use as a spread.