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Beet and Walnut Dip
[Vegan, Gluten-Free]

CK By: Courtney Klumper

Author Bio

My name is Courtney, I live in eastern Ontario, Canada and I'm the blogger behind... Read More

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Beet and Walnut Dip [Vegan, Gluten-Free]

2 cups (8, 1/4 cup servings)

Dairy Free

The tangy and zesty-ness of orange and beet flavors pairs so lovely with the neutral walnuts. This dip is perfect on toast, crackers, or cucumber slices!

Ingredients You Need for Beet and Walnut Dip [Vegan, Gluten-Free]

14 1/2-ounces fresh beets (scrubbed with skin on)
1/2 cup walnuts, soaked in water 4-6 hours
1 tablespoon orange zest (about 1 orange)
3 tablespoons orange juice (about half an orange)
1 1/2 tablespoons red wine vinegar
2 tablespoons olive oil
3-4 tablespoons water
1 teaspoon salt
Freshly ground pepper
Optional topping: parsley, toasted walnuts

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How to Prepare Beet and Walnut Dip [Vegan, Gluten-Free]

Pre-heat oven to 400°F convection.
Add beets to a small baking dish in a single layer. Drizzle with oil, add a pinch of salt, and a splash of water (a few tablespoons).
Cover tightly and roast for 50-60 minutes until tender.
Let cool slightly then peel and add to a food processor with the drained walnuts and remaining ingredients.
Blend until smooth, and top with parsley and walnuts.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.