Best 2 Beet And Walnut Dip Recipes
**Indulge in a Culinary Symphony: Beet and Walnut Dip - A Taste of Earthy Delights**
Welcome to a culinary journey like no other, where earthy flavors dance on your palate. Get ready to tantalize your taste buds with the exquisite Beet and Walnut Dip, a harmonious blend of vibrant beets, crunchy walnuts, and a symphony of aromatic spices. This versatile dip is not just a simple appetizer; it's an exploration of textures and flavors that will leave you craving more.
As you delve into the depths of this culinary creation, you'll encounter a vibrant array of recipes that cater to every palate. From the classic Beet and Walnut Dip, a timeless favorite, to its vegan and gluten-free variations, there's something for everyone to savor. Each recipe is meticulously crafted to ensure a perfect balance of flavors, with step-by-step instructions that guide you through the process effortlessly.
Whether you're hosting a casual gathering or seeking a sophisticated addition to your next dinner party, the Beet and Walnut Dip is sure to steal the show. Its vibrant hue and enticing aroma will captivate your guests from the moment it's unveiled. Spread it on crackers, toast, or crudités, and watch as it transforms any platter into a work of art.
So, embark on this culinary adventure and discover the magic of the Beet and Walnut Dip. With its versatility, delectable flavors, and ease of preparation, this dip is destined to become a staple in your kitchen, leaving your taste buds forever grateful.
BEET AND WALNUT DIP
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
Categories Appetizer
Time 10m
Number Of Ingredients 11
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
BEET DIP WITH LABNEH
This recipe for a delicious raw beet dip comes from Botanica, a vegetable-focused restaurant in Los Angeles run by Emily Fiffer and Heather Sperling. The recipe is easy - throw everything into the blender raw - though it requires a little time for the blades to break down the beets with walnuts, olive oil and a few other aromatics. Fiffer and Sperling cleverly adapted the dip from muhammara, the Middle Eastern spread made from red peppers. Using beets creates another dish altogether, but one that tastes bright, sweet and earthy. Serve it with a dollop of labneh, as well as warm pita and quartered Persian cucumbers for dipping, and generously drizzle everything with olive oil and crunchy salt.
Provided by Tejal Rao
Categories easy, quick, snack, dips and spreads, appetizer, side dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Put the beets, whole walnuts, lemon juice, pomegranate molasses, chile flakes, garlic and salt into a food processor or blender. Purée on high until beets and nuts are finely chopped. Scrape down the sides, and blend again, until the mixture gets slightly smoother. Add the olive oil, and blend again, scraping down the sides, until mixture forms a coarse purée. Taste, and adjust seasoning with salt, pepper and additional lemon juice, if desired.
- Spoon labneh into a bowl, smoothing it, then heap the beet dip on top. Top with a generous drizzle of olive oil and chopped walnuts; grate some lemon zest on top. Serve with pita and cucumbers for dipping.
Tips:
- For the best flavor, use fresh, earthy beets. Look for beets that are small to medium in size, with smooth, unblemished skin.
- To easily peel beets, roast them whole in a 400°F oven for about an hour, or until tender. Then, let them cool slightly and rub off the skins with your fingers.
- If you don't have time to roast the beets, you can also boil them. Place the beets in a pot of cold water and bring to a boil. Reduce heat to medium-low and simmer for about 30 minutes, or until tender.
- To make the dip ahead of time, simply prepare it as directed and then store it in the refrigerator for up to 3 days. When ready to serve, bring it to room temperature for about an hour before serving.
- Serve the dip with your favorite crackers, vegetables, or pita chips.
Conclusion:
This beet and walnut dip is a delicious and healthy appetizer or snack. It's easy to make and can be prepared ahead of time. The dip is also a good source of vitamins, minerals, and antioxidants.
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