Toasted walnuts get processed into a thick puree with raw beets, lemon, and olive oil then served as a dip spread over plain yogurt. It's simple, fresh, and makes for a convenient snack or breakfast served with toast.
1/2poundbeets(1 large or 2 small), ends trimmed, roughly chopped
1/4cupfresh squeezed lemon juiceplus zest for garnishing (see notes)
1tspred pepper flakes(or freshly ground black pepper)
1tspsea saltplus more to taste
1/2cupextra-virgin olive oilplus more for garnish
1cupplain Greek yogurt or coconut yogurtfor serving, see blog notes above
Artisan toast or sliced cucumbersfor serving
Toast the walnuts. Preheat the oven to 325°F. Spread the raw walnuts out on a sheet tray and toast for 12 minutes.
Make the puree. In a medium skillet, bring the pomegranate juice to a simmer over medium-high heat until syrupy, about 5 minutes. Transfer the pomegranate reduction/molasses to a food processor fitted with a metal blade, combine with the toasted walnuts, chopped beets, lemon juice, red pepper flakes, garlic, and salt. Puree on high until finely minced, then pour the olive oil (while the machine is running) to form a smooth puree. Note: you may need to stop in between to scrape the sides to get the mixture as smooth as possible.
Serve the puree over yogurt. For a dip: Mix the yogurt with a pinch of salt then spoon a dollop onto a plate and top with a large dollop of beet puree. Using the back of a spoon, spread gently. Garnish with olive oil and lemon zest and serve with toast or sliced cucumber. For a breakfast tartine (my favorite): Mix the yogurt with a pinch of salt and spread a thin layer onto toasted artisan bread. Spread a layer of the beet puree. Top with scrambled egg, lemon zest, olive oil, and feta cheese.Storage: Beet dip stores well in the fridge for up to 7 days.
Lemon: To garnish with lemon zest, I like to use a microplane. I think the lemon zest really makes a difference, and I just do this step after I've cut the lemon (of course, you can zest the lemon before you cut it, if you like).Adapted from this Raw Beet Dip recipe based on this New York Times recipe.
Beet Walnut Dip with Yogurt https://thefrayedapron.com/raw-beet-dip-with-yogurt