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!

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Beet and Walnut Dip [Vegan, Gluten-Free]

Calories

85

Serves

2 cups (8, 1/4 cup servings)

Ingredients

  • 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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Preparation

  1. Pre-heat oven to 400°F convection.
  2. 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).
  3. Cover tightly and roast for 50-60 minutes until tender.
  4. Let cool slightly then peel and add to a food processor with the drained walnuts and remaining ingredients.
  5. Blend until smooth, and top with parsley and walnuts.

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Nutritional Information

Per 1/4 cup Serving: Calories: 85 | Carbs: 6 g | Fat: 7 g | Protein: 2 g | Sodium: 43 mg | Sugar: 4 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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