Roasted Beet And Walnut Dip Recipes

BEET AND WALNUT DIP

Beet and Walnut Dip image

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

Time 10m

Number Of Ingredients 11

Ingredients

3 medium cooked beets (roasted or otherwise, peeled)
1/3 cup toasted walnuts
1 garlic clove (finely minced)
4 teaspoons red wine vinegar
1 teaspoon pure maple syrup
1/3 cup extra virgin olive oil (plus more to garnish)
1/2 teaspoon fine sea salt
1/2 teaspoon ground za'atar (optional)
3/4 cup full-fat sour cream (or yogurt)
2 tablespoons chopped fresh dill
1/4 teaspoon freshly ground black pepper

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

ROASTED BEET AND WALNUT DIP

Roasted Beet and Walnut Dip image

Make this nutty and earthy dip as an alternative to hummus.

Categories Condiment/Spread Nut Vegetable Appetizer Tree Nut Walnut Root Vegetable Beet Bon Appétit snack snack week

Number Of Ingredients 10

Ingredients

1 pound coarsely chopped roasted beets
1/2 cup finely chopped toasted walnuts
2 tablespoons chopped dill
2 tablespoons crème fraîche
1 teaspoon Sherry vinegar
1/2 teaspoon toasted caraway seeds, plus more for topping
Salt
Pepper
Dill sprigs
Olive oil

Steps:

Process 1 pound coarsely chopped roasted beets, 1/2 cup finely chopped toasted walnuts, 2 tablespoons chopped dill, 2 tablespoons crème fraîche, 1 teaspoon Sherry vinegar, and 1/2 teaspoon toasted caraway seeds in a food processor until smooth; season with salt and pepper. Top with crème fraîche, more caraway seeds, and dill sprigs and drizzle with olive oil.

ROASTED BEET SALAD WITH WALNUTS AND GOAT CHEESE

Roasted Beet Salad with Walnuts and Goat Cheese image

Provided by Nancy Fuller

Categories side-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 9

Ingredients

3 medium beets, washed and trimmed
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar
1 tablespoon honey
1 tablespoon minced red onions
1/2 teaspoon Dijon mustard
4 cups baby spinach
1/2 cup crumbled goat cheese
1/2 cup chopped walnuts

Steps:

Preheat the oven to 400 degrees F.
Wrap the beets in foil packets and roast in the oven until tender, about 1 hour. Open the foil packets and let cool. Once cool enough to handle, peel using a paper towel, then dice.
In a medium bowl, add the olive oil, vinegar, honey, red onions and Dijon and whisk together. Add the beets and spinach to the dressing and toss to coat. Top with the goat cheese and walnuts.

ROASTED BEETS WITH GOAT CHEESE AND WALNUTS

Roasted Beets with Goat Cheese and Walnuts image

Beautiful, sweet, twice-roasted beets and baked goat cheese with crunchy nuts and slightly bitter greens is my idea of an easy, healthy, beautiful fall lunch! Or dinner, or breakfast, or brunch. Serve with toasted walnut bread.

Provided by Chef John

Categories Salad Vegetable Salad Recipes

Time 1h45m

Yield 2

Number Of Ingredients 8

Ingredients

½ cup chopped walnuts
1 large beet, top and bottom trimmed and beet greens retained
1 tablespoon walnut oil, or more to taste
2 ounces soft goat cheese
kosher salt and freshly ground black pepper to taste
2 tablespoons champagne vinegar
1 cup reserved beet greens, cut into very thin slivers
2 teaspoons chopped fresh chives

Steps:

Preheat oven to 275 degrees F (135 degrees C).
Spread walnuts onto a baking sheet and toast in the preheated oven until the nuts turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully because they burn quickly. Set walnuts aside to cool to room temperature.
Turn oven up to 375 degrees F (190 degrees C). Crinkle up a piece of aluminum foil and place it into an oven-safe dish (such as a pie dish) to act as a disposable rack. Place beet onto foil.
Bake in the preheated oven until the beet just starts to turn tender, about 45 minutes. Wrap beet in aluminum foil and let cool to room temperature.
Turn oven temperature up to 400 degrees F (205 degrees C).
Peel beet with a sharp paring knife; peel skin from beet. Cut beet in half and cut halves into thick half-moon-shaped slices.
Drizzle walnut oil in a baking dish and brush oil over the bottom of the dish; arrange beet slices in the dish in a single layer. Crumble goat cheese into the empty spaces and over beets. Sprinkle with kosher salt and black pepper.
Bake beet and cheese in oven until beet pieces are sizzling and the edges of the cheese are slightly browned, about 15 minutes. Cool slightly, about 10 minutes.
Drizzle warm beet and cheese with vinegar and top with roasted walnuts, beet greens, and chives. Serve warm.

Nutrition Facts : Calories 422.5 calories, Carbohydrate 19 g, Cholesterol 22.4 mg, Fat 35.1 g, Fiber 6.2 g, Protein 13.1 g, SaturatedFat 8.3 g, Sodium 487.2 mg, Sugar 10.1 g

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