Photo: Randy Mayor; Styling: Lindsey Lower
Hands-on Time
15 Mins
Total Time
1 Hour 10 Mins
Serves 12 (serving size: about 2 1/2 tablespoons)

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.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

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.

Step 3

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

Ratings & Reviews

emcole's Review

October 18, 2014
I agree with the other reviewer that as written the recipe is a little bland. I tripled the amount of garlic and added a lot more lemon too (maybe doubled) and it was very good and a hit at book club. If I make it again I will probably add even more garlic and perhaps roast it longer with an olive oil drizzle to bring out the sweetness to compliment the beets. Overall, very good and looks beautiful on the table.

dinemag's Review

October 03, 2014
Easy to make and healthy, but very mediocre in flavor. Perhaps adding in some feta would help when serving it. It is highly unlikely that I will make this again.

rivahgal's Review

August 12, 2014

JNBank's Review

August 03, 2014

agavegal's Review

July 15, 2014