Rating: 3 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 2
  • 4 star values: 0
  • 5 star values: 1

The beet flavor (if not the color) in this dip is very subtle, with a nutty edge from walnuts and walnut oil, concentrated sources of fat and flavor. Pair with crunchy crudités.

Kimberly Holland
Kimberly Holland
Recipe by Cooking Light July 2014

Gallery

Randy Mayor; Styling: Lindsey Lower

Recipe Summary

hands-on:
15 mins
total:
1 hr 10 mins
Yield:
Serves 12 (serving size: about 2 1/2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • Leave root and 1 inch stem on beet; scrub with a brush. Wrap beet in foil. Place on a rimmed baking sheet. Bake at 450° for 35 minutes. Add walnuts and garlic to pan. Bake 7 minutes or until nuts are toasted. Cool 10 minutes. Trim off beet root; rub off skin. Cut beet into quarters.

  • Place garlic in a food processor; process until finely chopped. Add beet, and process until very finely chopped. Add walnuts, lemon rind, and remaining ingredients. Process until smooth.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

73 calories; fat 4.4g; saturated fat 0.4g; mono fat 0.9g; poly fat 2.8g; protein 2g; carbohydrates 7g; fiber 2g; cholesterol 0mg; iron 0mg; sodium 134mg; calcium 16mg.
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