I’m generally not a picky eater. Really, I’ll eat just about everything, but there are a few things I just can’t get myself to like. Melons (all variations except watermelons) and beets. I just never liked beets—well, unless they were pickled with turnips. I avoid beet salads, and beets in pretty much any other form. But I decided to give beets another chance. Truth be told, it’s because I had some beets left over from making pickled turnips that I fully intended to give to my mom {an avid beet-lover}, but never got around to, and I just didn’t have the heart to throw them out. I gave them a second life, in dip form.
The key for me, was making sure the dip had flavor and depth. To achieve that, I had to add more than just beets, walnuts and olive oil. I will say, I completely surprised myself. Despite the fact that it was packed with softened beets, I loved the dip, and my taste testers also gave it their stamp of approval.
I can’t promise that I’ll be ordering beets with my next meal, but I’d be more than happy to dig into my Beet Walnut Dip any day of the week. Snack dinner anyone?
Ingredients
- 1 Beet, boiled and cut into cubes
- 1 tablespoon Tahini
- 1 tablespoon Sumac
- 1/4 cup Walnuts
- Salt, to taste
- 1 green Green Onion, chopped
- 1 clove Garlic
- Olive Oil
Instructions
- Add all the ingredients (except tahini and olive oil) to the bowl of the food processor
- Blend until no large pieces remain
- Add the tahini and blend until combined
- Slowly add in the olive oil until you reach the desired consistency. You want the beet dip to be smooth, but not too runny.
