Beet, Walnut and Honey Dip
An easy and healthy 3 ingredient dip or spread using roasted beets.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Servings: 1 cup
- 3 large beets
- 1/2 cup walnuts, toasted
- 1 tablespoon honey
- 1/4 teaspoon salt
Heat the oven to 400 degrees. Chop off beet greens right at the stem and reserve for another recipe (try them chopped in a salad, sautéed with toasted nuts or with eggs). Wrap each beet in foil (keep skin on) and place then on a rimmed baking sheet. Bake for 50-60 minutes dependent on their size. For the last 8-10 minutes of roasting add the walnuts to the baking sheet. Check the beets' doneness by sliding a knife into the beet. It should go through smoothly and easily. Let beets and walnuts cool.
To get the skin off the beets, hold one of the beets in a paper towel and use the edges of the paper to rub the skin away. The skin should peel away easily; if it doesn't, the beets likely need to cook for a little longer. Peel the remaining beets.
Place peeled beets and all of the other ingredients in a food processor or high powered blender and process until smooth.
Serve with bread and extra walnuts and honey.
Some more options for use: