Vibrant Beet and Walnut Dip

Side

Ingredients

  • 4 medium or 3 large beets, roasted and peeled
  • 1-2 cloves garlic, to taste
  • 1 cup raw walnuts
  • 1 bunch fresh parsley
  • 1 tbsp balsamic vinegar
  • ½ tbsp soy sauce
    • For gluten-free, use tamari.
  • 1 tbsp maple syrup
  • 1 tbsp fresh rosemary, finely chopped
  • ¼ tsp ground turmeric
Notes

Submitted by Alexandra Armitage, School of Medicine – Temple campus

“This stunning dip adds a pop of color and flavor to any holiday appetizer tray. Even beet skeptics may find themselves reaching for more. Serve with crusty artisanal bread, crisp vegetables or crunchy pita chips for a show-stopping snack. This dip is not only delicious but also packed with antioxidants, omega-3s and a touch of holiday magic!” – Alex

This dip pairs well with The World’s Easiest No-Knead Bread.

Directions

  • Roast the beets.
    • Preheat the oven to 400 degrees Fahrenheit.
    • Wash the beets thoroughly to remove any dirt.
    • Trim the tops and roots, wrap them in foil and roast for about 45 minutes until soft.
    • Allow the beets to cool. Rub off the skins with your hands or a paper towel.
  • Blend the dip.
    • Add the roasted beets, garlic, walnuts, parsley, balsamic vinegar, soy sauce, maple syrup, rosemary and turmeric to a high-speed blender or food processor.
    • Blend until smooth, pausing to scrape down the sides as needed. Adjust seasonings to taste.
  • Serve and enjoy.
    • Transfer the dip to a serving bowl and garnish with a sprig of parsley or a drizzle of olive oil if desired.
    • Pair with bread, chips or veggies for dipping.
    • Enjoy the vibrant flavors.