Roasted Beet Dip
Infused with aromatic herbs and spices and roasted garlic, this roasted beet dip is flavorful, colorful and oh-so addictive!
- 2-3 medium beets about 12oz
- 1 head of garlic
- ½ cup 50gr walnuts
- ½ cup cilantro
- 2 tablespoons dill paste*
- 2 tablespoons olive oil
- 2 teaspoon lemon juice
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon chili powder
- ½ teaspoon salt
- Baguette and/or tortilla chips for serving
Preheat the oven to 425°F (220°C).
Wrap each beet individually in foil.
Cut the top of the garlic head to expose the cloves. Drizzle about 1 teaspoon of olive oil and wrap in foil.
Roast** the beets and the garlic for about 45 minutes, or until the beets are fork-tender.
Once the beets are cooled, trim the top and peel the skin. Cut each beet into a few slices.
In the food processor, place all the ingredients and squeeze the roasted garlic (discard the skin). Blend until smooth. Adjust the salt to taste.
Serve with sliced baguette, and/or tortilla chips.
*Dill paste is basically a fresh dill in a tube. You can substitute with fresh dill.
**Beets and garlic can be roasted a day in advance.
Store in the airtight container in the fridge for up to 3 days.