Looking for a healthy and tasty dip to jazz up snack time? Filled with antioxidants, minerals, vitamins, healthy fats, and proteins, Beet Walnut Dip is packed with amazing health benefits.
Beets help detoxify the liver and protect the body from oxidative stress that often leads to aging and disease. The red beet also improves cardiovascular function and increases athletic performance. High-fives for beets! In addition to the wonderful health benefits of beets, walnuts are high in plant based Omega-3 fats which enhance cardiovascular function. Walnuts may also help balance weight control and improve brain function. If you don't have a nut allergy, go "nuts" for walnuts!
This is my fabulous sister's favorite beet recipe, and upon waking in the morning, she heads straight to the refrigerator to eat this dip. Yes- it is THAT beetacular! Rice crackers or celery sticks pair well with the sweet and nutty flavor of beets and walnuts.
BONUS: If red beets are used, the dip color is vibrantly stunning.
Beet Walnut Dip Recipe
4 small-medium beets, scrubbed
1 cup walnuts
2 cloves garlic, smashed and peeled
1 tbsp lemon juice
1 tsp dried dill
1 tsp thyme
1 tbsp Bragg's Nutritional Yeast (optional)
1/2 tsp sea salt (or to taste)
1/3 cup olive oil
1/3 cup Tahini Sauce
black pepper to taste
1. In a small covered pot of water over high heat, bring beets to a boil, and then turn the heat down and simmer beets until they are tender, 20-45 minutes, depending on their size. If preferred, you may also steam beets for 15-20 minutes. After cooking, drain beets in a colander and run cold water over them; then relieve them of their stems and skins which should slip right off now. Beet skins are edible and nutritious, so keep skins on if you don't mind the texture. Use gloves if you want to avoid pink fingers.
2. Meanwhile, toast the walnuts (a toaster oven is perfect for this) at 350ºF for five or so minutes until walnuts smell toasty. Modified: You may also sauté the walnuts with two cloves of garlic and a little clarified/grass-fed butter or coconut oil. Yum!
3. In a food processor fitted with a metal blade, whirl together the beets, walnuts, garlic, lemon juice, herbs and salt, stopping to scrape down the side of the bowl every now and then until the mixture looks like a coarse puree.
4. With the motor running, slowly drizzle in the olive oil, and then add Tahini.
5. Taste the mixture for salt and tang, adding more salt or vinegar as needed, and then mound in a bowl or plate and serve with crackers, veggies, or pita chips.
Serve as a snack ball (featured above top left) or as a dip (featured left). If using Chioggia Beets (pink and white candy-cane striped) with red beets, your dip displays a vibrant pink hue!